I had such a blast at The Greater Cleveland Chili Cookoff for Autism last night. I couldn't believe the amazing response I received on my all raw vegan chili and corn chips. People were coming by my table telling me that people on the other side of the room were talking about it and they had to come try! I was very impressed with how many people told me that they are trying eat more vegetarian, WoW! In honor of the good time and support I had last night I would like to introduce a new raw chili recipe that I know none of you have yet. RawTrainer’s Low-fat all Veg Chili “Meat” 1 cup Portobello mushrooms 1 cup carrots, chopped ½ cup red bell pepper, cubed ½ cup green bell pepper, cubed ½ cup zucchini, cubed ¼ cup red onion, cubed 1 corn on the cob, shaved (optional) 5 medium sized tomatoes 1 orange, juiced ½ cup sundried tomatoes, soaked for at least an hour ½ cup dates, soaked for at least an hour ¼ cup sweet onion 1-2 cloves of garlic 1/8 cup chili powder 1 tsp. sea salt 1 tsp. curry powder ¼ tsp. cayenne (or more if you like) Garnishes sprouted lentils for extra protein diced avocado
Put the mushrooms and carrots into a food processor and run until blended (I like to do them separate so that the mushrooms don’t get to mushy). This will be your "meat base," so don't over process. Once ground, place into a large bowl and set aside.
Either on a cutting board or in your food processor chop the red bell pepper, green bell pepper, zucchini, and onion. Add this to the bowl with the corn.
In a high powered blender or food processor add all of the remaining ingredients and blend until you have everything well combined. Stir this mixture into the bowl to complete the chili.
Tips: If you have a dehydrator I recommend warming it up for an hour on 115 to enjoy warm.