Raw Vegan Chilli
Ingredients
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3 to 4 cups of Sun Dried (Oven Dried) Tomatoes.
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3 to 4 cups of coarsely chopper Tomatoes (3 to 4 medium Tomatoes, stems removed).
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1 Cup of sliced Cherry or Grape Tomatoes.
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1 Tablespoon of Chilli Powder.
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2 Tablespoons of Sweet, Smoked or Hot Paprika.
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½ Teaspoon of rubbed Sage.
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1 Teaspoon Ground Cumin.
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1 to 2 cloves of Garlic, minced or pressed.
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1 Jalapeno Chilli (if you like hot), stem and seeds removed.
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Dash of Ground Cayenne Pepper (if you like really hot).
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2 1/4 cups of Corn Kernels (From about 2 , 6"ears).
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1 Cup of dried Zucchini (Courgette).
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½ Cup of dried Celery (1 Large Stalk).
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½ Cup of chopped Carrot (1 Medium Carrot).
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½ Cup of chopped green Spring Onions.
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½ Cup of finely chopped Red Onion.
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½ Cup of coarsely chopped Coriander Leaves.
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4 Basil Leaves, chopped.
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Leaves from 1 sprig of fresh Tyme.
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1 Cup of Sliced Mushrooms.
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1 to 2 Avocados, pitted, peeled and sliced.
How to Make It
Put the sun-dried (Oven dried) tomatoes in a mixing bowl and cover with water. Set aside for approximately 30 - 60 minutes for them to re-hydrate. once plump, drain.
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Combine the sun-dried (Oven Dried) Tomatoes, chopped Tomatoes Cherry Tomatoes, Chilli Powder Paprika, Sage and Cumin in a blender and Blend into a thick paste. With a spatula, scrape the spiced tomato base into a mixing bowl.
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Mix in the Garlic, Jalapeno and Cayenne, if using.
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These are the powerhouse ingredients, so use as little or as much as you want, depending on how shy your mouth is feeling.
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Pile on the Corn, Diced Courgette, Celery, Bell Pepper, Carrot, Spring Onions and Red Onion and mix into the spicy tomato base.
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Scatter the herbs, mushrooms and Avocado on top. Fold in so that the pieces are still bright and visible.
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