Raw vegan chili with cabbage, tomato sauce, marinated mung beans, sliced tomatoes, chopped celery, chopped kale, chopped cucumber.
This is my dads raw vegan chili recipe. He's been making a different chili recipe lately for dinner. My dad is an awesome raw foods chef. He prepares all of his food with love. I've posted his recipes on the blog before.
Raw vegan chili with cabbage, tomato sauce, marinated mung beans, sliced tomatoes, chopped kale, chopped sweet bell pepper, sliced cucumber, red beet root, raisins, and avocado.
Raw vegan chili with tomato sauce, marinated mung beans, sweet bell peppers, sliced tomatoes, sliced avocado, raisins, lettuce, and sliced cucumber.
Get excited because today I'm sharing with you his rawesome chili recipes! You can customize the chili recipe to your liking, taste and consistency. You can make this completely oil-free and fat-free, by leaving out the oils, avocado and raisins.
Each night you can make a different chili recipe, it's awesome! All made with organic and non-GMO ingredients. There are so many ways to make this chili, have fun and enjoy all the different flavors!
Raw vegan chili made with tomato sauce, marinated mung beans, sliced tomatoes, sliced avocado, chopped celery, chopped brazil nuts, and mushrooms.
Raw vegan chili with tomato sauce, marinated mung beans, sprouted raw quinoa, sliced tomatoes, sliced avocado, and marinated mushrooms (when I used to eat it).
Raw chili made with tomato sauce, marinated mung beans, sliced tomato, sliced avocado, chopped sweet bell peppers, raisins, chopped cucumber, chopped lettuce
RAW VEGAN CHILI RECIPE
Serves 4 or more
Epic Tomato Sauce
6 (or more) beefsteak or heirloom tomatoes
3 garlic cloves
1 shallot or 1/4 piece of red onion
1 large red bell pepper (or any sweet bell pepper you like)
1 tbsp coconut aminos
1 teaspoon Pink Himalayan sea salt
1 tbsp of each Simply Organic seasonings, as you desire: all-purpose seasonings, paprika, turmeric, cayenne (spicy), chili powder (spicy), coriander, italian seasonings, & dill weed
1-2 tbsp apple cider vinegar
2 tbsps Coconut Oil or Hemp Oil (if desired)
CHOPPED VEGGIES
Add whichever veggies you desire. Here's a list of veggies we added into our chili.
Celery, chopped into pieces
Kale, finely chopped
Red Beet Root, sliced
Cucumbers, chopped into slices
Lettuce, chopped into pieces
Cabbage (place inside the bowl and pour all your veggies in or chop finely and add into the chili)
Cherry Tomatoes, sliced
Desire amount of Red Onion, Shallots or Scallions, chopped finely into pieces
1 whole or 1/2 avocado, sliced into slices
1 cup Sprouted Raw Quinoa (soak in filtered water for 2 hours or overnight to soften)
Sweet Bell Peppers, chopped
Additional Add-Ins
Heaping handful of Raisins
Chopped Brazil Nuts or Walnut "Meat"
MARINATED MUNG BEANS
2 cups TruRoots Sprouted Mung Beans
1 teaspoon Pink Himalayan sea salt
1 tbsp of each Simply Organic seasonings, as you desire: All-Purpose Seasonings, Paprika, Turmeric, Cayenne (spicy), chili powder (spicy), Coriander, Italian Seasonings, & Dill Weed
1-2 tbsp Apple Cider Vinegar
2 tbsps Coconut Oil or Hemp Oil
DIRECTIONS
Marinate the Mung Beans
In a bowl, fill the bowl with filtered water to soak to the beans. Give them a nice, quick rinse.
Drain the water from the beans and pour the beans into a mixing bowl.
In the bowl of beans, add the seasonings, coconut aminos and apple cider vinegar.
Stir the beans around and adjust the seasonings to your flavor.
Marinate the beans for 10 minutes.
Store leftover beans in the firdge, covered. By the next day, it will be soft like corn!
Make the Tomato Sauce
Pour all the ingredients in the blender, blending until creamy and smooth. If you have a Vitamix blender, blend on high for a few minutes, until warm.
Adjust the sauce to your taste.
Make the Chili
Chop all your desired veggies and pour them into your serving bowl.
Add in the marinated mung beans and tomato sauce.
Enjoy!
Raw vegan chili tomato sauce served in cabbage