Raw Alive Chili

This raw chili makes eating raw dinner in the colder winter weather quite enjoyable.  There’s nothing like a creamy, spicy, delicious soup to make my toes tingle and my body feel all warm, snuggly, and with this raw chili, quite ALIVE!

Here’s the recipe that will make about 4 cups worth of chili:

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2 Cups Blended Tomatoes (add in a few sun dried tomatoes for some extra tangy zip)

1 Avocado

2 Celery Stalks

1/2 Red Bell Pepper (cored and seeded)

1 Cup (or large handful) of Cilantro (you can use the stalks too)

1/2 Cup Dulse Seaweed

3 Garlic Cloves

1/3 Cup Lemon Juice

1/4 Cup Olive Oil

1/4 Cup Nama Shoyu

1.5 Tbsp Chili Powder

1 tsp Cumin

1/2 tsp Sun Fire Salt

1/4 tsp Cayenne

1/2 tsp Paprika

1 Tbsp Fiesta Mole Powder

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Blend the tomatoes in your blender first to make sure you’ve got 2 cups.  Then add all the other ingredients and blend until smooth and creamy.  Taste adjust the spiciness to your desired levels (be careful with the cayenne!).

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Serve as is at room temperature or try any of these garnish ideas:

• Sprouted Lentils (for a bean-like chili – see this post on how to sprout them)
• Red bell pepper, diced
• Celery diced
• Scallions / Green onions
• Cilantro leaves
• Avocado slices
• Taco Eat (for a meat-like chili)

For the tougher vegetable toppings (red bell pepper and celery), try marinating them in something like this concoction I whipped up so they taste a bit more “cooked” and go well with the chili:

1 Tbsp Olive Oil

1 tsp Nama Shoyu

1 tsp Balsamic Vinager

.5 tsp Sun Fire Salt

Stir all together well, mix with the vegetable toppings, and let marinate for 10 minutes or more.

Enjoy!