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Tomato Chili with Taco Nut Meat

Didn’t think raw chili was possible? Think again, people, because this recipe is one for the ages. While you don’t have to make the raw sour cream to top your chili, we strongly encourage you to do so.

  • Prep Time: 20m
  • Cook Time: 15m


For the Tomato Chili

  • 3 c tomatoes, chopped
  • 1 c red bell pepper, chopped
  • 1/4 c celery, chopped
  • 1/4 c yellow onion, chopped
  • 1/3 c mushroom, chopped
  • 1 garlic clove, minced
  • 1 – 2 teaspoons chili powder, to taste
  • 1 tsp. cumin
  • 3/4 tsp. dried oregano
  • 1/4 tsp. sea salt, to taste
  • raw sour cream
  • 2 tbsp. green onion, sliced

For the Nut Meat

  • 1 c raw walnuts
  • 1 tbsp. extra-virgin olive oil
  • 1 tbsp. cumin
  • 2 tsp. ground coriander
  • 1 tsp. coconut aminos


For the Chili

  1. Place all of the ingredients into a large mixing bowl and stir to mix well. 
  2. Place half of your mixture into your food processor or blender and puree. Scoop that back into the bowl stir to combine.

For the Nut Meat

  1. Place all of the ingredients into your food processor and blend into small pieces. 
  2. To serve, scoop raw Tomato Chili into bowls. Top with Taco Nut Meat. Enjoy.
  3. Tomato Chili will keep for 1-2 days in fridge. Taco Nut Meat will keep for a week or more. Make sure you store them separately in airtight containers.
  4. Top with a tablespoon of raw sour cream and a few sliced green onions.