RAW Chili Sans Carne

Mexican food is my number 1 favourite food in the world. If Caleb and other other dinner guests wouldn’t get bored, I’d probably just make taco salad every day. And sometimes, when I’m having a lazy week in the kitchen, I actually do! So, this Chili Sans Carne recipe is 100% raw, vegan and extremely delicious. If you’ve got a food processor, you’re set, that’s the only tool I used for this recipe. Everyone loved it, and not only is it packed with enzymes and live nutrition, it’s fancy looking so you can impress your guests even if you don’t feel like working too hard 😉

Ingredients:

2 Large Juicy Tomatoes
1/2 cup Sun dried Tomatoes soaked and rinsed
1 cup fresh Cilantro
1 -2 large Avocado
1 tbsp chili powder
1 tsp cumin powder
1 clove Garlic
1 tsp onion powder
squeeze of half a fresh lime
1 large bell pepper (diced)
1/4 yellow onion (diced)
1/2-1 cup peas (frozen or fresh from the pod, avoid cans which are contaminated with BPA, void them from the recipe if all you have is canned peas)

Instructions: Place the bell pepper, green and yellow onion aside. Place the rest of the ingredients in the food processor and blend for 30 seconds or so. It may take more or less time depending on the type of food processor you have.

When you’re done, you will have a pureed, chunky mixture! It should look like this:

Ingredients After Blending in Food Processor

Mix in your sliced bell pepper, peas and onion.

Raw Vegan Chili Sans Carne with Tomatoes

Taco Meat (this addition is also optional, it will still taste great if you don’t feel like making the meat, it is however very easy and a delicious add on. If you’re keeping it low fat (which is recommended) then use only 1 oz of taco meat or garnish with 1/2 an avocado and omit all nuts from this recipe.)

1.5 cups walnuts soaked and rinsed
2 tbsp chili powder (add in slowly as all chili powders are different in spice and flavour, you don’t want to over do it.)
1 tsp cumin
1 tsp himalayan salt
squeeze of half a fresh lemon
1 tsp onion powder

Instructions: Place all ingredients in food processor and continue to blend until you reach your desired consistency, stop the machine, stir the mixture and repeat. When it’s done it should look like this:

Fresh not sour ‘Cashew Kreme’:

1/2 cup cashews soaked and rinsed
1 tsp salt
dash of nutritional yeast
squeeze of 1/2 lemon

Instructions: Add water as you blend until you reach desired consistency. If you want to make sure it’s extra creamy, pour the mixture through a cheese cloth first, or just pour into a ladle for fine pouring over the chili when you’re serving.

Serve on a large piece or green or purple cabbage, garnish with freshly chopped green onion! What’s YOUR Favourite mexican dish? Post it here and I’ll make it raw vegan for you to share at home!

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Sheleana Aiyana

Sheleana is passionate about getting back to nature through real food and empowering women to walk the feminine path of self-care and deep self-awareness. She's a birth doula in Vancouver, BC She's an avid reader, intuitive culinary goddess and cat lady in the making.