Raw Alive Chili 1

chili This raw chili makes eating raw dinner in the colder winter weather quite enjoyable.  There’s nothing like a creamy, spicy, delicious soup to make my toes tingle and my body feel all warm, snuggly, and with this raw chili, quite ALIVE!

Here’s the recipe that will make about 4 cups worth of chili:


2 Cups Blended Tomatoes (add in a few sun dried tomatoes for some extra tangy zip)

1 Avocado

2 Celery Stalks

1/2 Red Bell Pepper (cored and seeded)

1 Cup (or large handful) of Cilantro (you can use the stalks too)

1/2 Cup Dulse Seaweed

3 Garlic Cloves

1/3 Cup Lemon Juice

1/4 Cup Olive Oil

1/4 Cup Nama Shoyu

1.5 Tbsp Chili Powder

1 tsp Cumin

1/2 tsp Sun Fire Salt

1/4 tsp Cayenne

1/2 tsp Paprika

1 Tbsp Fiesta Mole Powder


Blend the tomatoes in your blender first to make sure you’ve got 2 cups.  Then add all the other ingredients and blend until smooth and creamy.  Taste adjust the spiciness to your desired levels (be careful with the cayenne!).


Serve as is at room temperature or try any of these garnish ideas:

  • Sprouted Lentils (for a bean-like chili – see this post on how to sprout them)
  • Red bell pepper, diced
  • Celery diced
  • Scallions / Green onions
  • Cilantro leaves
  • Avocado slices
  • Taco Eat (for a meat-like chili)

For the tougher vegetable toppings (red bell pepper and celery), try marinating them in something like this concoction I whipped up so they taste a bit more “cooked” and go well with the chili:

1 Tbsp Olive Oil

1 tsp Nama Shoyu

1 tsp Balsamic Vinager

.5 tsp Sun Fire Salt

Stir all together well, mix with the vegetable toppings, and let marinate for 10 minutes or more.




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