Raw Vegetarian Chili

Raw chili?  How could that be tasty?  I thought the same thing when I ran across a recipe in a raw food cookbook.  After working up the nerve to try it, I was surprised how good it was. 

Try it for yourself on a cold winter's night!

Raw Vegetable Chili

• 1 portabello mushroom, finely chopped
• 1/2 cup chopped red or green onion
• 1 red bell pepper, finely chopped
• 1/2 cup finely chopped carrots
• 1 cup sun-dried tomatoes, soaked in water for about 1 hour
• 2 cups filtered water, or the soaking water from the tomatoes
• 1 Tbsp. olive oil
• 1/2 tsp. garlic powder
• 1/2 Tbsp. dried basil or oregano
• 1 tsp. chili powder
• 1 tsp. cumin
• 1/2 Tbsp. apple cider vinegar
• 1 Tbsp. raw honey or agave
• 1/4 tsp. cayenne pepper or to taste
• 1 cup frozen corn, thawed
• sea salt to taste

Place the mushrooms in a large bowl. 

The bell pepper, onion, and carrot can be finely chopped together in a food processor.  Place in the bowl with the mushrooms. 

Blend the remaining ingredients in a blender until smooth, except for the corn.  Pour this sauce over the vegetables in the bowl.  Stir in the corn.  Transfer mixture to a saucepan and warm gently over low heat, stirring often.  Do not heat at a higher temperature or the live enzymes in the raw food will be destroyed. 

Serves 2

Optional add-ins: cooked kidney beans, cilantro, raw cheese, etc…