I’m not a big chili fan. Never have been. But every once-in-a-while I crave it, which happened recently. But, since I’ve been eating a high-raw diet lately, I decided to try making raw chili. After consulting a few raw cookbooks and websites, I came up with this…and it was delicious!
1 pk sun dried tomatoes – about 1 cup (soak if very dry)
2-3 roma tomatoes, diced (include seeds) – about 1 cup
1/2 big red bell pepper (another color might work – but don’t use green pepper for blending)
1 stalk celery, diced
1 lg carrot, diced
1/2 med onion, diced
Seasonings: onion powder, granulated garlic, cumin, chili powder, salt, chipotle powder/cayenne powder/chili flakes, etc
Bled sun dried tomatoes, tomatoes, and red bell pepper with seasonings in a high-powered blender or food processor. Mix should be thick with some texture, but not chunky. Add diced carrots, celery, and onion. Dehydrate chili to help blend flavors or refrigerate overnight to do the same thing. Serve chilled, slightly warmed, or at room temp.
I was surprised by how well this satisfied my desire for chili – and boy was it spicy!
My batch lasted a few days in the fridge. If it gets a little watery, just stir it up. The good thing about eating leftover, too, is that the veggies soften quite a bit from the liquid