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Raw Chili

The key to this recipe is balancing your flavors. You may need to add a dash of this or a hint of that to get your raw chili just right.



  • 1 c green lentils, soaked overnight, rinsed and drained
  • 1/2 large sweet onion, diced
  • 4 large carrots, diced
  • 2 c mushrooms, diced
  • 1/4 c extra virgin olive oil
  • 2 tbsp. liquid aminos
  • 2 tablespoons Raw Vegan Coconut Crystals
  • 1/4 c sun-dried tomatoes (not the ones in oil)
  • 2 tbsp. extra virgin olive oil
  • 4 dates
  • 4 medium ripe tomatoes
  • 2 tbsp. raw apple cider vinegar
  • 2 tbsp. chili powder
  • 1 tbsp. coconut crystals
  • Himalayan salt to taste
  • 1 tomato, diced


  1. In a large bowl, stir together diced carrots, onions, and mushrooms. 
  2. In a separate small bowl, whisk together the olive oil, liquid aminos, and coconut crystals. 
  3. Pour over carrot mixture and let sit at least an hour to marinate.
  4. To make the chili sauce, in high speed blender, blend sun-dried tomatoes, olive oil, dates, tomatoes, raw apple cider vinegar chili powder and coconut crystals until smooth.  
  5. Add lentils to veggie mixture, pour chili sauce over veggie/lentil mixture and stir. Add a dash of Himalayan salt to taste and top with diced fresh tomato, if desired. 


Chef’s Hint: Chop the veggies in your food processor. It is super fast!

Also: If you have a dehydrator, do the marinating of the veggies in that. After you toss the veggies with the marinade, spread the mixture on non-stick sheets and place in dehydrator at 115 for an hour. It adds a whole depth of flavor that is delicious.