Miss Chili? Not Anymore!!!!

[Raene]

This is one of THE BEST raw recipes I've ever had. OMG it really tastes just like chili!!! You won't believe it. Found it on Goneraw

Makes 2-3 bowls

A chunky chili with veggies and no beans. Very tomato-ey with a nice crunch from the peppers. Smooth and creamy from the avocados.
Ingredients

* 2 Medium Tomatoes
* ½ Avocado
* ¼ cup Sundried Tomato, soaked until soft
* 1 clove Garlic
* 1 Handful of Cilantro
* 1 tablespoon Chili Powder
* 1 teaspoon Ground Cumin
* ½ teaspoon Salt
* ½ Red Pepper, diced small
* ½ Green Pepper, diced small
* ¼ cup Green Onion
* ½ Avocado, diced large
* ½ Tomato, diced
* 1 Handful of Cilantro, chopped
* 1 tablespoon Olive oil
* 1 teaspoon Lime Juice
* 1 dash Salt to taste

Preparation

Puree tomato, half an avocado, sundried tomato, garlic, and one handful of cilantro in a food processor until pretty smooth. Blend in spices. I had to add a lot of chili powder to get this spicy, but be sure to taste as you add, chili powder may vary :) Dice peppers and green onion and put into a bowl. Add in puree and give it a good stir to blend. Chop the other half of the avocado, half a tomato (or a whole one if you wish) and some cilantro, and mix this in to the chili. Add olive oil and lime juice, stir that baby real good, add a little more salt if it pleases the palate, and you’re done! Bon Appetit!

[Aleesha Sattva]

not reading it - cause i'm fasting - but copied it to macgourmet for later!

[Apasaraw]

Yummy...and looks like it warm the body too. Thanks Raene, I love chili. (smacking lips ;) )

[Morn]

Looks good! Can't wait to make it!:D

[Morn]

Just made for dinner tonight. Was very good. Thanks for posting!:)

[spicyfull]

Thanks for Sharing............

[tanishamarshall]

I have been thinking about making chili.. I'm going to try this one. Thanks.

[carolg]

Raene, Thanks bunches. Here's another chili for variation. Glad to receive your dish without nuts and pinch of oil.

Chunky Chili -- Rinda posted

Eggplant and mushrooms in chili, who would have thought? But the combo is actually brilliant, and really different from other raw chilis that I’ve tried. The eggplant and mushrooms soften from marinating, and they absorb the flavor of the sauce. The result is a substantial texture and bursting flavor. The raw corn also adds a nice crunch and color contrast. I am a fan of all chili recipes, but this one is really standout for me.Make sure you start this early enough to let the vegetables marinate for at least 6 hours. The success of the dish depends upon the softening of the eggplant and mushrooms. I start it at lunchtime and eat it for dinner, but you could also marinate the veggies overnight and have it for lunch.


1 Eggplant, Cut into 1 cm (1/4 inch) dice
5 Swiss brown mushrooms, cut into 1cm (1/4 inch) dice
1 Ear sweetcorn, cut off cob
5 Cherry tomatoes, quartered
2 cloves Garlic, minced
1/4 Red onion, minced
1 Tbs Fresh lemon juice, (about 1/2 lemon)
2 Tbs Olive oil
3 tsp Himalayan salt
1 cup Sundried tomatoes, soaked in water to cover
6 Cherry tomatoes, or one regular tomato, diced
1/4 cup Olive oil
1 clove Garlic
1/4 tsp Cayenne pepper
1/2 tsp Cumin
1/4 tsp Cinnamon
1/4 tsp Coriander powder
2 tsp fresh oregano, or 1/2 tsp dried

1 In a large container with a lid, mix the diced eggplant, mushrooms, sweetcorn, cherry tomatoes, garlic and onion.
2 In a small bowl, whisk together the lemon juice, olive oil and salt. Pour over diced vegetables and toss to coat.
3 Let the vegetables marinate at room temperature for at least 6 hours (longer is okay).
4 Just before serving, combine the sundried tomatoes, half of the soaking liquid, the cherry tomatoes or chopped tomato, olive oil, garlic and spices in a food processor. Process until you achieve a thick sauce, adding more soaking liquid if necessary.
5 Toss the sauce with the marinated vegetables and serve.

Cooking Tips
*Note: You could substitute 1-2 tsp of a good chili powder spice blend for the cumin, coriander and cinnamon, or experiment with other spices if you like. I think a dash of chipotle would be lovely, though it’s not a raw ingredient.
===
Rinda also shared bunches of other eggplant recipes that look great too. Search this site as I don't have link handy.

carolg

[lavendarJ]

Looks like a recipe I used in the past and you are right it is good...I tweak mine to up the heat and add some chunky veggies.

[carolg]

I forgot about Raene's recipe for Chili she posted and found exact same one in my search yesterday making it last night.

It rocks and my favorite chili. It is delish and I used no avocado in the final prep but in the making yes. It is so simple and I call it my low calorie chili. It took a few minutes only and any veggie will work. No kidding.

I finally have found Alissa's recipe and may give this winner a try too. Found in her book.

carolg

[TaupeRawMan]

Raene -

your recipe looks great. Have you tried it with corn?

[rawnhealthy]

Sounds delicious. Have to try it next week. I'm mostly having fruit smoothies this week.
Thank you for sharing your raw-cipe. I love trying new things:D

[carolg]

Seems any type of veggie goes great including corn. I have not done corn as don't eat much of that, but still it is a great recipe. I wonder if small chunks of potatoes would go well. I'm guessing yes.

carolg

[mblessed]

TaupeRawMan,

I have tried it with corn and I absolutely LOVED it! :) I put the chili in my bowl and then mound it with the corn. It was a very good presentation!

Blessings and peace,

Marcia

[lafsalot]

This is Gone Raw's veggie chili recipe, right? Love it!! ~ Cathy

[Raene]

This is Gone Raw's veggie chili recipe, right? Love it!! ~ Cathy

YUP! It's is.

[rawstrength]

This is good with corn, chopped zuchini and mushrooms added. Yum.

[carolg]

It even holds up well staying around in refrigerator a few days. Delish still too.

carolg

[annavon]

Raene, Thanks bunches. Here's another chili for variation. Glad to receive your dish without nuts and pinch of oil.

Chunky Chili -- Rinda posted

carolg

CarolG I tried your chili recipe today. I took it to a pot luck (non-raw) where the theme was a chili cook off. It was a hit! :D The SAD eaters loved it! I did have one question though. What are swiss brown mushrooms? I used small portabellas. Also, what size of eqgplant do you use?

[TaupeRawMan]

I made Raene's recipe last week with corn and it was fantastic! I was bloated to the moon, but it sure was tasty!

I am going to try Carolg's this week.

[carolg]

annavon.
I was referring to loving recipe #1 that Raene posted that I made and LoVED plus so simple. I had not made the one I posted with eggplant yet, but found it online to share only. Glad it was a hit at potluck. I love fooling people. I have several eggplants and will experiment with this one too. For mushrooms, I would use whatever I could find. I would aim for those skinny fancy ones from asian markets. I am not familiar with the swiss brown referenced there. Portabellas probably gave meaty texture? Maybe more like oyster ones? Thanks for the hit update. For eggplant size I will use what I have on hand whether it be a few small ones or one large one. Need to see that recipe again.

Next time I make recipe in message 1, I am going to make less as I ended up having too much left over and forgot about it till it went bad weeks later.
carolg