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Raw Chili

  8 rater(s)

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. Make sure that you taste throughout the process for the best raw vegan chili ever!

  • Prep Time: 24m
  • Total Time: 20m


  • 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. coconut aminos
  • 2 tbsp. Raw Vegan Coconut Crystals
  • 1/4 c sun-dried tomatoes (not the ones in oil)
  • 2 tbsp. extra virgin olive oil
  • 4 dates, pitted
  • 4 medium ripe tomatoes
  • 2 tbsp. raw apple cider vinegar
  • 2 tbsp. chili powder
  • 1 tbsp. Raw Vegan 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, coconut 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.