Raw Thick and Spicy Chili

Lynn Griffith
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With summer nearing it’s close, fall is in the air.  This week, I’ve had chili on the brain!  I love a good hearty chili and this raw chili recipe does not disappoint.  If you are sensitive to spice, adjust this recipe for personal taste.

I find when it’s colder out that my body loves extra cayenne to provide warmth and heat.  This chili is loaded with raw vegetables and seeds and will boost your immunity when other’s are beginning to sniffle and sneeze.

Just a few minutes with your food processor can produce a large bowl filled with this delicious spicy chili.  This recipe will feed two people and have leftovers!  For a larger family, consider doubling this recipe.    This is one of my favorite fall and winter raw meals!

Raw Chili Ingredients:

  • 5 mini Portobello mushrooms (finely chopped)
  • 1 sunchoke (minced)
  • 1 shallot diced
  • 1 sweet pepper (finely chopped)
  • 2 medium carrots (finely chopped)
  • 1 cup raw pumpkin seeds (finely chopped)
  • 1 cup tomatoes (puree)
  • 3/4 cup filtered water
  • 1 Tbsp olive oil
  • 1/4 cup coconut aminos
  • 1 clove garlic
  • 2 tbsp dried oregano
  • 1 tbsp cumin
  • 1.5 tsp cayenne pepper (less or more depending on desired heat)
  • 1 tsp crushed red pepper (less or more depending on desired heat)
  • 1 tbsp raw apple cider vinegar
  • 1 tbsp raw sweetener

Raw Chili Instructions:

  1. Using food processor, process all vegetables (except tomatoes) and pumpkin seeds until finely chopped.
  2. Place contents of food processor in separate bowl.
  3. Add liquids, tomatoes, and spices to food processor and blend to make a sauce.
  4. Add sauce to vegetables and seeds and mix.
  5. Place in food dehydrator at 115 degrees for one hour to warm or leave out to eat at room temperature.
  6. Add avocado, guacamole, or cashew sour cream to finish off chili.
Nutritional benefits of this recipe:

The University of Maryland Medical Center reports that animal and human studies alike show that cayenne pepper increase body heat production for a short period of time.  The increase in heat production can help warm the body and burn more calories due to increasing metabolism.  Cayenne also is shown to regulate blood sugar levels by breaking down carbohydrates after meals. (1)

Cayenne pepper is also a good source of beta-carotene or Vitamin A.  Vitamin A is the body’s first line of defense against pathogen invasion and helps boost the immune system.

Sources for this article include:

(1) www.livestrong.com

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