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Name: Raw Vegan Chili
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: Chili Base; 4 to 5 mushrooms; 1 zucchini; 20 to 30 grape tomatoes; 1/2 edbell pepper; 1/2 small yellow onion; 1/2 upof lentil sprouts; Non-GMO corn; Coconut aminos (optional); Lemon juice; Seasonings to taste; Chili powder; Cumin; Oregano; Garlic powder; “Sour Cream”; 1 cup of cashews soaked; Juice of 1 lemon; 1 teaspoon of apple cider vinegar; Small amount of water; Chili Sauce; 1/2 edbell pepper; 3 small tomatoes; 8 pieces of sun-dried tomatoes (no oil); 6 dates; 2 cloves of garlic (optional); A small piece from 1 chili pepper (optional); 1 tablespoon of chili powder; 1 teaspoon of paprika; Fresh oregano

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INGREDIENTS

Chili Base
4 to 5 mushrooms
1 zucchini
20 to 30 grape tomatoes
1/2 edbell pepper
1/2 small yellow onion
1/2 upof lentil sprouts
Non-GMO corn
Coconut aminos (optional)
Lemon juice
Seasonings ; to taste
Chili powder
Cumin
Oregano
Garlic powder
“Sour Cream”
1 cup of cashews ; soaked
Juice of 1 lemon
1 teaspoon of apple cider vinegar
Small amount of water
Chili Sauce
1/2 edbell pepper
3 small tomatoes
8 pieces of sun-dried tomatoes (no oil)
6 dates
2 cloves of garlic (optional)
A small piece from 1 chili pepper (optional)
1 tablespoon of chili powder
1 teaspoon of paprika
Fresh oregano
1/2 easpoonof sea salt
1/2 easpoonof cumin
Water as needed to desired consistency

INSTRUCTIONS

Blend a cup of soaked cashews (soaked for four to five hours) with the juice of a lemon and a teaspoon of apple cider vinegar. Add a small amount of water to blend but keep it fairly thick. This is the “sour cream.” Once blended and supercreamy, place in your fridge for an hour or more. As the “sour cream” is high fat, you will have enough for a few days’ worth to use in dinners, dressings or dips. You may also halve the recipe if you want to make less.

Right before you make the chili sauce, drain the marinade out of the chopped vegetables.

Make the chili sauce. It’s half the rest of the bell pepper, about three small tomatoes, eight pieces of sun-dried tomatoes (no oil), six dates, two cloves of garlic (optional), a small piece of chilli pepper (optional), a tablespoon of chili powder, a teaspoon of smoked paprika, fresh oregano, half a teaspoon of salt, half a teaspoon of cumin. Add water to consistency—about half a cup but play around with it. Start slowly—you want the sauce to be fairly thick. Blend the sauce for about 5 to 6 minutes on high in your Vitamix or other blender. It will get warm. Measure temperature with a thermometer and don’t let it go over 115 degrees Fahrenheit. Adjust seasonings as you go, if desired.

Pour sauce into the bowl with veggies. Stir. “OMG, yum!” Lissa says.

Transfer to a serving bowl and get sour cream from the fridge. Put a few scoops on the top of your chili and top with freshly chopped green onion.

“Go to heaven eating it,” Lissa says. “And then wish you had made more.” ??

https://www.fruit-powered.com/raw-vegan-chili/

NOTES

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Raw Vegan Chili

Chili Base
4 to 5 mushrooms
1 zucchini
20 to 30 grape tomatoes
1/2 edbell pepper
1/2 small yellow onion
1/2 upof lentil sprouts
 Non-GMO corn
 Coconut aminos (optional)
 Lemon juice
 Seasonings to taste
 Chili powder
 Cumin
 Oregano
 Garlic powder
 “Sour Cream”
1 cup of cashews soaked
 Juice of 1 lemon
1 teaspoon of apple cider vinegar
 Small amount of water
 Chili Sauce
1/2 edbell pepper
3 small tomatoes
8 pieces of sun-dried tomatoes (no oil)
6 dates
2 cloves of garlic (optional)
 A small piece from 1 chili pepper (optional)
1 tablespoon of chili powder
1 teaspoon of paprika
 Fresh oregano
1/2 easpoonof sea salt
1/2 easpoonof cumin
 Water as needed to desired consistency

Chop four or five mushrooms, a zucchini, 20 to 30 grape tomatoes, half of a red bell pepper and half a small yellow onion into very small cubes and allow to marinate in a bowl with half a cup of lentil sprouts and fresh raw non-GMO corn in a little bit of coconut aminos (optional), lemon juice, chili powder, cumin, oregano and garlic powder, all to taste and optional depending on your sensitivities to spices. Place the bowl in the dehydrator, a sunny spot on your counter or your stove with only the inside light on for warmth for a few hours to warm up and marinate. Just don’t put them in the fridge—you don’t want them cold.
Blend a cup of soaked cashews (soaked for four to five hours) with the juice of a lemon and a teaspoon of apple cider vinegar. Add a small amount of water to blend but keep it fairly thick. This is the “sour cream.” Once blended and supercreamy, place in your fridge for an hour or more. As the “sour cream” is high fat, you will have enough for a few days’ worth to use in dinners, dressings or dips. You may also halve the recipe if you want to make less.
Right before you make the chili sauce, drain the marinade out of the chopped vegetables.
Make the chili sauce. It’s half the rest of the bell pepper, about three small tomatoes, eight pieces of sun-dried tomatoes (no oil), six dates, two cloves of garlic (optional), a small piece of chilli pepper (optional), a tablespoon of chili powder, a teaspoon of smoked paprika, fresh oregano, half a teaspoon of salt, half a teaspoon of cumin. Add water to consistency—about half a cup but play around with it. Start slowly—you want the sauce to be fairly thick. Blend the sauce for about 5 to 6 minutes on high in your Vitamix or other blender. It will get warm. Measure temperature with a thermometer and don’t let it go over 115 degrees Fahrenheit. Adjust seasonings as you go, if desired.
Pour sauce into the bowl with veggies. Stir. “OMG, yum!” Lissa says.
Transfer to a serving bowl and get sour cream from the fridge. Put a few scoops on the top of your chili and top with freshly chopped green onion.
“Go to heaven eating it,” Lissa says. “And then wish you had made more.” ??
https://www.fruit-powered.com/raw-vegan-chili/

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Nutrition

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Serving Size: 1 (750g)
Recipe Makes: 1

Calories: 538
Calories from Fat: 16 (3%)

Amt Per Serving		% DV

	Total Fat 1.8g	2 %
	Saturated Fat 0.3g	1 %
	Monounsaturated Fat 0.3g
	Polyunsanturated Fat 0.7g
Cholesterol 0mg		0 %
Sodium 66.9mg		2 %
Potassium 2455.3mg		65 %
Total Carbohydrate 139.5g		41 %
	Dietary Fiber 18.1g	72 %
	Sugars, other 121.5g
Protein 9g		13 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 538

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