Rawsome Chili that is raw, vegan, gluten and dairy free

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Rawsome Chili raw, vegan, gluten and dairy free

Rawsome-Chili

 

 

Rawsome Chili (raw, vegan, gluten & dairy free)

Welcome to a Rawsome party in a bowl! A big bowl! Invite your family and friends to devour this Chili! Loads of color, textures and flavor. Smells really good too! I sprouted the chick peas and kidney beans to reduce the carbs and increase the protein. They take a few days to sprout in advance. If you’re in a hurry you can go ahead without them, there is lots to loved in this recipe with or without them. Enjoy!

Rawsome Chili 
Attributes:  raw, vegan, gluten free and dairy free, savoury and satisfying
Equipment:  Food processor

Ingredients:

1 C each sprouted kidney and garbanzo beans (sprouted 4 days)
4-5 fresh tomatoes, medium size
1 C sundried tomatoes in oil, rinsed
1 C grape tomatoes, halved or quartered
1 C raw organic corn kernels
½ C red bell pepper, diced
½ C Hass avocado, cubed
½ C zucchini, quartered
½ C mushrooms, diced
1 C orange bell pepper, diced
½ C fresh cilantro scissor cut
¼ C fresh basil leaves, scissor cut
½ – 1 seeded jalapeno pepper, finely diced
3 T garlic cloves, minced
2 T chilli powder
4 green onions, chopped
½ tsp paprika
¼ tsp thyme
Himalayan salt & pepper to taste
                                         

Directions:  Rinse sprouted beans and pat dry, pour into a bowl and shake in 1 tsp each, coconut sugar and Himalayan salt, set aside. In a large food processor, process 4-5 tomatoes, sundried tomatoes with 1 T minced garlic, pinch salt and pepper. In a strainer drain off excess liquid, transfer sauce to bowl with beans, stir thoroughly. Add to bean sauce mixture all other ingredients except avocado and mix thoroughly. Remember to add the 2 T garlic. Lastly, add avocado cubes and carefully mix into chili. Ready to eat.
                                 

Optional:  red chili flakes can be a pleasant add-in. Roasted Red Bell Peppers in oil can stand in for sundried tomatoes
                                               

Tips:  To sprout dried kidney and chickpeas, soak in water in a glass container overnight or 12 hours. Drain water, rinse and place in a shallow glass dish covered with cheesecloth or in a sprouting dish covered to build warmth, yet still allowing airflow. Rinse 2x/day for 4 days. Ready to use.

 

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