I was really excited to do a recipe swap with Sheleana Breakell from Young and Raw. I love chili and this looked like a very tasty, quick and easy replacement for traditional chili.

The original recipe called for raw “mock meat”, but I opted not to make the “meat” ingredient since I’m used to vegan chili anyways.

I found this raw vegan chili recipe to be delicious! Other than having to soak a couple of ingredients, it only took about five minutes to make. The sour cream, made with cashews, is a wonderful topping for the chili.

I really liked the fact that you add the onion and red pepper after you blend the rest of the chili. It helps give it a little chunkiness, but not so much that you forget you are eating chili.

This recipe makes enough for two people, however, you could eat the entire dish if you want to.

Chili:

Ingredients:

  • 2 large tomatoes
  • 1/2 cup sun-dried tomatoes, soaked and rinsed
  • 1 cup fresh cilantro
  • 1/4 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)
  • 3 tablespoons red onion (diced)
  • ½ cup peas

Directions:

Place the bell pepper and 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.

Lastly, mix in the onion and red pepper.

Fresh Not Sour “Cashew Kreme”:


Ingredients:

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

Directions:

Add water as you blend until you reach desired consistency. I added about 4 tablespoons.

Browse more raw food diet recipes.


About Tracy
Tracy Russell is the creator of the Green Smoothie Health & Weight Loss Program and founder of Incredible Smoothies. She is passionate about helping people improve their health with green smoothies and a whole foods lifestyle.




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