We started serving our Raw Vegan Chili Bowl at The Moth Cafe a couple years ago. Everyone loved it as a refreshing, vibrant, veggie filled meal!
With summer starting to show its warmth, we want to share this recipe with you. This is a unique recipe that requires more ingredients and a little extra prep time, but we promise it’s worth it!
Make sure to plan ahead to make this recipe. The nuts will need to be soaked overnight, dehydrating of the veggies takes about 30 minutes, and the Raw Chili mix will taste even better once it has sat for at least 6 hours.
There are a lot of vegetables to be chopped, but we like to think of it as a good time to relax. It could even be meditative if you get in the zone.
The chili is “raw” since it is not heated over 118 degrees Fahrenheit (a guideline in raw food diets). We use a dehydrator to dehydrate the veggies and nuts. However, if you don’t have one you could set your oven to the lowest possible heat and dehydrate that way. We have not tested this method though, so keep an eye on it!
The rest of the recipe comes together pretty easy, just some blending to make the chili sauce and more chopping to make the salsa (you could also use a store bought Pico de Gallo to save time).
The Raw Chili mix could be used in many ways. We also used to serve it in raw tacos. Get creative and see how many meals you can make with it!
We provide suggested toppings for the bowl; lettuce, avocado, purple cabbage and sour cream. But you could design the bowl however you like. Throw in some cucumber or use kale for the base, the possibilities are endless!
Check out the recipe video to see how the Raw Chili Bowl comes together.
Looking for more summery plant-based meals? Try our Gluten-Free Bagel with Avocado and Coconut Bacon or the Mochado Smoothie Bowl
Raw Chili Bowl
Ingredients
Dehydrate Ingredients
- 1 cup diced king mushroom
- 1/2 cup diced celery
- 1/4 cup diced red onion
- 1 small finely chopped red bell pepper
- 1 small finely chopped yellow bell pepper
- 1 cup diced carrot
- 1/2 cup almond (soaked overnight)
- 1/2 cup cashews (soaked overnight)
Chili Sauce
- 3 tbsp cold pressed olive oil
- 1 cup sundried tomato (soaked at least 4 hours)
- 2 chopped fresh tomato
- 1 inch fresh ginger
- 3 garlic cloves
- 2-3 pitted dates
- 2 tbsp tamari
- 1 tbsp fresh oregano or rosemary
- 2 fresh thai chili
- 1 tbsp cumin
- 1 tbsp coriander
- 1 tbsp red wine vinegar
- 1/2 tsp sea salt
- 1/4 cup water (add a little at a time, sauce should be thick)
Fresh Salsa
- 2 chopped fresh tomato
- 1 cup sliced grape tomato
- 1/2 diced yellow bell pepper
- handful chopped fresh cilantro
- 2-3 minced garlic cloves
- 1/4 cup diced red onion
- 1/2 a lemons juice
- pinch sea salt (to taste)
- cold pressed olive oil (your preference)
- 1 minced thai chili (optional for spice)
For the Bowl
- lettuce
- avocado
- sliced purple cabbage
- vegan sour cream
- cilantro
Instructions
- Dice and chop all the vegetables for dehydrating, chop nuts in a food processor (not too fine, you want it chunky (see video)). Spread all on a dehydrating tray and dehydrate for 30 mintues.
- Combine all ingredients for Chili Sauce in a blender, blend on high until smooth. It should be thick and not runny. (see video)
- In a large bowl, mix the dehydrated vegetable/nuts with the chili sauce. Combine well and add salt to taste. NOTE: this mixture will taste better if it sits for at least 6 hours.
- Combine all ingredients for salsa.
- To assemble the bowl, place lettuce, then add raw chili mix, avocado, salsa, purple cabbage and vegan sour cream. Garnish with fresh cilantro if you like.
- Enjoy!
We’d love to see how you make the Raw Vegan Chili Bowl! Share a photo of your creation on Instagram and tag us @cafemosaics and @themothcafe.