Raw Veggie Chili

Raw Veggie Chili

Having a get together and wanting to serve a party favorite with a refreshing spin? Then serve up this attractive RAW version of chili. This rendition is a mild version, though packed with flavor. This recipe is by Rhonda Malkmus, from Rhonda’s Culinary Creations from Simple to Gourmet. This makes a large quantity. Recipe can be cut in half.


The Sauce Ingredients:
8 "“ 10 Roma tomatoes
4 large tomatoes, quartered
¼ red onion
¼ cup fresh cilantro
2 celery ribs, quartered
1 red bell pepper, quartered and seeded
2 Tbsp. organic, extra-virgin olive oil
2 or 3 garlic cloves, peeled
1 Tbsp. Meyer lemon juice, freshly extracted
¼ cup organic raisins
1 tsp. ground cumin seeds
1 tsp. dried oregano
1 tsp. unrefined sea salt or to taste
1 cup distilled water, if needed
½ cup dehydrated tomato flakes (optional), soaked two hours, reserve soaking water

The Chili Ingredients:
½ cup tomatoes, diced
1 red, orange or yellow bell pepper, seeded and diced
¼ red onion, diced
¼ cup fresh cilantro
2 celery ribs, diced
…“ cup green onion, sliced thin
1 tsp. fresh dill weed
1 ½ cups walnuts, finely chopped (soaked overnight and drained dried)
1 cup fresh corn kernels (optional)


1. Place all sauce ingredients in a Vitamix and blend until creamy and pour into a large bowl.
2. Add the chili ingredients to the mixture.
3. Mix well, place in a glass bowl, cover and marinate overnight so flavors mingle.
4. Serve at room temperature or set dehydrator thermostat to 100° F and warm chili several hours prior to serving.

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