Your whole food, plant-based life.

Raw Vegan Chili

There are a lot of recipes for raw, vegan chili but of course, with the weather changing, I though it was time for me to throw my hat into the raw chili ring! This is a super simple recipe that requires no dehydrator!


Balancing flavors and textures is alway my number one goal and this dish delivers. Just remember to soak your lentils the night before and they will be ready when you are! You can also cut down time by marinating the veggies the night before if you wish.

I love the crunch and freshness that the soaked lentils bring to this chili. Just make sure you throw them in water to soak the night before and you will be good to go. You can also prep and marinate the veggies in advance if you wish. This goes together quickly and with a quick warm in the dehydrator or on the stove, dinner is ready in a snap. I love this topped with a little avocado but that is completely optional.

If you heat this on the stove, be extremely careful if you want to keep it raw. Use very low heat, stir frequently and once it starts to warm to the touch, be prepared to remove to another bowl as the temp will rise VERY quickly. Keep in mind, it will continue to warm even after you remove it from the heat so stop when it barely warms. Alternatively, you can heat it in your dehydrator, if you have one. You can even eat it cold as it is delicious that way for lunch.

I am so excited about this one I am going to be serving it at my dinner party Saturday night. I already know I am going to have to make a second batch!


Susan’s Note:

Chop the veggies in your food processor. It is super fast!

Also: If you do have a dehydrator, do the marinating of the veggies in that. After you toss the veggies with the marinade, spread the mixture on non-stick sheets and place in dehydrator at 115 for an hour. It adds a whole depth of flavor that is delicious.


Raw ChiliĀ 


  • 1 cup green lentils, soaked overnight, rinsed and drained
  • 1/2 large sweet onion, diced
  • 4 large carrots, diced
  • 2 cups mushrooms, diced
  • 1/4 cup sun-dried tomatoes
  • 2 tablespoons olive oil
  • 4 dates
  • 4 medium ripe tomatoes
  • 2 tablespoons raw apple cider vinegar
  • 2 tablespoons chili powder*
  • 1 tablespoons coconut crystals
  • Himalayan salt
  • 1 tomato, diced
  1. In a large bowl, stir together diced carrots, onions, and mushrooms.
  2. In a separate small bowl, whisk together the olive oil, nama shoyu, and coconut crystals.
  3. Pour over carrot mixture and let sit at least an hour to marinate.
  4. To make the chili sauce, in high speed blender, blend sun-dried tomatoes, olive oil, dates, tomatoes, raw apple cider vinegar chili powder and coconut crystals until smooth.
  5. Add lentils to veggie mixture, pour chili sauce over veggie/lentil mixture and stir. Add a dash of Himalayan salt to taste and top with diced fresh tomato, if desired.
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  1. Heather wrote on October 3, 2015

    I just made this. I was happy to find a nut/seed free recipe. Can I just say that is ABSOLUTELY FREAKING AMAZING! Thank you so very much. Yum, yum, yummmmmmmmy!

    • Susan wrote on October 5, 2015

      So glad you liked it, Heather! Cheers!

  2. Karalee wrote on November 21, 2013

    My husband and I love this chili! I will be making more today. We enjoy eating the rosemary almond crackers with it. Well, actually, we enjoy eating the crackers all the time…they are fabulous. Thank you for sharing these great recipes.

  3. Lindsay Baker wrote on November 18, 2013

    I’m just starting to explore raw food, so I have a couple of questions;

    Are “coconut crystals” the same thing as coconut sugar?

    By “gluten free soy”‘ do you mean soy sauce?


    • Susan wrote on November 19, 2013

      Yes, gluten free soy sauce and yes, coconut sugar. Cheers!

  4. Leslee wrote on November 2, 2013

    Hi there,
    Just wondering how many serving this makes…we are a family of 5 with one hungry teenager. Thanks!!

    • Susan wrote on November 2, 2013

      If you look, I put serving sizes right under the Title in the actual recipe. :-)

  5. Martha wrote on October 5, 2013

    I have to tell you, I love this recipe so much! I like to add some chia seeds to it to soak up the sauce a bit. (Don’t want to miss any!) I love to have this over a bed of salad greens and topped with guacamole. Delicious!

  6. Eva wrote on September 30, 2013

    This is the best chili, it’s even better than the coocked one, both me and my husband agreed.
    I used sprouted lentils and it was just great.
    Thank you for theese great recepies!

  7. Victoria wrote on September 24, 2013

    I have been looking for a good recipe for my raw lunch meal plan, and this is it!

    Easy to make, great flavor, nice sweet taste, looks so pretty after all the ingredients were mixed together as the chili sauce made a great color from the deep red chili powder that I used, and this dish taste even better the next day!

    I enjoyed eating this chili this week. Now for a raw corn bread recipe to accompany the chili.
    J K… :) I’ll try the Raw corn chips recipe to go with this dish.

    The recipe makes a very large bowl of chili, has anyone had any luck freezing the left overs?

  8. Diane Charbonneau wrote on September 16, 2013

    One of my favourites! I tried it and enjoyed it so much, I made some for my family and they are crazy about it. As we like spicy foods, I doubled the chili powder and also added red peppers. This is a definite keeper.

  9. holly wrote on September 6, 2013

    You didn’t mention soaking the sun dried tomatoes. Did you use dry ones for this or wet? Thanks:-)!

    • Susan wrote on September 7, 2013

      If you are using dry, you should soak them. I did not use dry. :-)

  10. Sara wrote on April 5, 2013

    I just started eating raw and your recipes are what got me started me.. I actually enjoy prepareing meals now, who would of thought it could be fun! Thanks for making such appetizing recipes and easy to follow steps. The chili is awesome, but the lasagna is my favorite!


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