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!
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 Chili
SERVES 4
- 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 olive oil
- 2 tablespoons nama shoyu or gluten free soy*
- 2 tablespoons Raw Vegan Coconut Crystals
- 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
- In a large bowl, stir together diced carrots, onions, and mushrooms.
- In a separate small bowl, whisk together the olive oil, nama shoyu, and coconut crystals.
- Pour over carrot mixture and let sit at least an hour to marinate.
- 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.
- 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.
Lisa R wrote on November 28, 2012
Wow! I’m having my second bowl… This is so good! I’m not a big fan of raw lentils, but there are enough flavors in the sauce to cover up the undesirable flavor. I imagine that if I were to warm the lentils in the dehydrator while the veggies are marinating and make the sauce in my Vitamix at the very last minute, blending until it is warm, that I could make a nice warm chili for a cold day. It’s not especially cold here today.
I didn’t have enough fresh tomatoes, so I used some frozen ones that I thawed out while the veggies marinated. I also thought I had fresh mushrooms, but I discovered that they were moldy (first time in my life that has ever happened–usually they just dry out), so I reconstituted some dried ones I had in the pantry. I would have preferred the texture of fresh, but that was better than none.
Emma wrote on November 21, 2012
This was great, I was so surprised how “cooked” it tasted despite not dehydrating it. I ate it at room temperature and followed your advice and topped it with a little avocado. Thank you for the recipe!
Patricia Robinett wrote on November 11, 2012
yummy!!!! i made this and love it! ate it plain the day i made it. now it’s mellowed for a couple of days and i added nutritional yeast on top for a cheesy flavor, some cultured raw salsa, and avocado – double, triple, quadruple yum!!! my roommate is on his third ‘small meal of the day’ with this dish. THANK YOU, Susan! chili is something i have missed for years. this is the best.
Lizz wrote on November 11, 2012
Oh gosh.. This was even better the second day!
I love left overs!
Susan wrote on November 11, 2012
I agree…the flavors really meld well!!
Sandy wrote on November 4, 2012
Looks lovely and just the sort of thing I can try without a dehydrator. I presume raw chilli pepper would be too acutely hot to taste and powder is preferred. Can’t wait til the lentils have soaked 🙂
Thank you for the recipe.
rhinda wrote on November 3, 2012
I just made it and am leaving it out on the counter til dinner. Its very yummy! I was surprised that the lentils softened as much as they did. I also added cheyenne pepper for heat. Love your recipes, Susan!
Rose Roesch wrote on November 3, 2012
This dish was amazing and yummy! Thanks, Susan!
Erin wrote on November 3, 2012
I purchased a bag of TruRoots sprouted, dried lentils to have on hand for power outages during Hurricane Sandy. Figured they’d be easy to reconstitute. Now I’m just trying to figure out what to do with them post Sandy! I’ll be trying this and you Lentil Sprout and Cucumber Salad with Maple Mustard Vinaigrette recipes this week!
SARAH wrote on November 2, 2012
Can I substitute the coconut crystal for something else? Gtreat recipe!!!
Susan wrote on November 2, 2012
You can use raw agave. It is much sweeter so you will have to taste. Cheers!