Raw Vegan Chili

Posted by Marc Jaoudé
raw chili
Ingredients:
1 cup bean mix, dry
*2 cups green and red peppers, diced 1cm
2 cups carrot, zucchini and/or celery, diced 1 cm (optional)

Mixture:
1 cup button mushrooms
8 Tbsp walnuts, pre-soaked overnight
8 Tbsp red onions, coarsely chopped
2 garlic cloves, minced
8 tsp lime or lemon juice, fresh
1 tsp cumin, ground
1 tsp coriander, ground
pinch of cayenne
2 pinches of paprika (optional)

Sauce:
1 cup sundried tomatoes, pre-soaked 15 minutes in lukewarm water
4 dates, pitted
2 cups fresh tomatoes, coarsely chopped

Garnish:
1 avocado , cubed
fresh cilantro
lemon quarter
 
bean mix

Preparation:

*Refer to the user guide that came with your Markito Nutrition kit to sprout the bean mix for approximately 2 days. Once sprouted you may steam them for 5-7 minutes- steaming is optional.

Mixture:
Mince the mushrooms, walnuts and red onions using a knife or a food processor. A Vitamix blender may be used as long as you pulse the ingredients on a low speed setting, making sure NOT to reduce the mixture to a puree. It is important to keep a grainy texture. Pour this mixture into a bowl and add the seasoning which includes garlic, lemon or lime juice, cumin, coriander, cayenne and paprika. Mix well and set aside.

Sauce:
Next, liquify the sundried tomatoes, dates and the fresh tomatoes together in a blender. Add this sauce to the minced vegetables and mix well before setting aside one more time.

Finally, add the diced peppers and other vegetables of your choice (carrot, zucchini, celery) along with the sprouted beans to the mixture and toss well.

Garnish with fresh cilantro, cubed avocado pieces, and a lemon quarter.

Makes 4-6 servings.

Bon Appétit!
Marc & Christine

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