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Raw Vegan Chili with Sour Cream Chili Ingredients: 1 portobello mushroom, finely chopped 1/2 cup minced celery 1/2 cup red onion, finely chopped 1 cup red pepper, finely chopped 1 cup almonds, soaked 4-6 hours 1 cup chopped carrots 1&#160;1/2 cup sun-dried tomatoes, soaked 2 cups filtered water (use this to soak the sun-dried tomatoes and keep it for the recipe) 1 tbsp olive oil 1/4 cup nama shoyu 1 clove garlic 2 tbsp fresh oregano 1 tbsp dried oregano 1 tbsp cumin 1 tbsp apple cider vinegar 1 tbsp agave 2 tsp chili powder (or flakes) 1/4 tsp cayenne pepper Chili Directions: Place mushrooms, celery, onion and bell pepper in a large bowl. Pulse almonds and carrots in a food processor until you get a chunky consistency and add to the bowl. Blend the remaining ingredients in a blender until smooth – you may want to add the chilli and cayenne gradually to make sure you get the right amount of heat – this recipe is quite spicy! Add sauce to the bowl and mix well. Store in the refrigerator. Sour Cream Ingredients: 2 cups raw cashews 1 cup water 1/2 cup olive oil 3 tbsp lemon juice 1&#160;1/2 tsp sea salt Sour Cream Directions: Blend all ingredients in a blender until smooth. Makes approximately 2 cups. Angela says: The chili recipe makes a huge batch, so it&#8217;s perfect for a group of 4-6 people, or if you are big on leftovers!

Raw Vegan Chili with Sour Cream

Chili Ingredients:

  • 1 portobello mushroom, finely chopped
  • 1/2 cup minced celery
  • 1/2 cup red onion, finely chopped
  • 1 cup red pepper, finely chopped
  • 1 cup almonds, soaked 4-6 hours
  • 1 cup chopped carrots
  • 1 1/2 cup sun-dried tomatoes, soaked
  • 2 cups filtered water (use this to soak the sun-dried tomatoes and keep it for the recipe)
  • 1 tbsp olive oil
  • 1/4 cup nama shoyu
  • 1 clove garlic
  • 2 tbsp fresh oregano
  • 1 tbsp dried oregano
  • 1 tbsp cumin
  • 1 tbsp apple cider vinegar
  • 1 tbsp agave
  • 2 tsp chili powder (or flakes)
  • 1/4 tsp cayenne pepper
Chili Directions:

Place mushrooms, celery, onion and bell pepper in a large bowl. Pulse almonds and carrots in a food processor until you get a chunky consistency and add to the bowl. Blend the remaining ingredients in a blender until smooth – you may want to add the chilli and cayenne gradually to make sure you get the right amount of heat – this recipe is quite spicy! Add sauce to the bowl and mix well. Store in the refrigerator.

Sour Cream Ingredients:

  • 2 cups raw cashews
  • 1 cup water
  • 1/2 cup olive oil
  • 3 tbsp lemon juice
  • 1 1/2 tsp sea salt

Sour Cream Directions:

Blend all ingredients in a blender until smooth. Makes approximately 2 cups.

Angela says: The chili recipe makes a huge batch, so it’s perfect for a group of 4-6 people, or if you are big on leftovers!

Posted on 15 June 2012
Tags: #entree  #raw food  #raw vegan  #Raw Recipe  #raw chili  #vegan chili  #chili  
  1. orangejuice00 reblogged this from angelaisraw
  2. kristinmhilton reblogged this from angelaisraw and added:
    I just finished making...beyond delicious! It’s actually even better than regular chili!...
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    Nom!
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