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Raw Vegan Chilli


  • 3 to 4 cups of Sun Dried (Oven Dried) Tomatoes.

  • 3 to 4 cups of coarsely chopper Tomatoes (3 to 4 medium Tomatoes, stems removed).

  • 1 Cup of sliced Cherry or Grape Tomatoes.

  • 1 Tablespoon of Chilli Powder.

  • 2 Tablespoons of Sweet, Smoked or Hot Paprika.

  • ½ Teaspoon of rubbed Sage.

  • 1 Teaspoon Ground Cumin.

  • 1 to 2 cloves of Garlic, minced or pressed.

  • 1 Jalapeno Chilli (if you like hot), stem and seeds removed.

  • Dash of Ground Cayenne Pepper (if you like really hot).

  • 2 1/4 cups of Corn Kernels (From about 2 , 6"ears).

  • 1 Cup of dried Zucchini (Courgette).

  • ½ Cup of dried Celery (1 Large Stalk).

  • ½ Cup of chopped Carrot (1 Medium Carrot).

  • ½ Cup of chopped green Spring Onions.

  • ½ Cup of finely chopped Red Onion.

  • ½ Cup of coarsely chopped Coriander Leaves.

  • 4 Basil Leaves, chopped.

  • Leaves from 1 sprig of fresh Tyme.

  • 1 Cup of Sliced Mushrooms.

  • 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.

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.

Mix in the Garlic, Jalapeno and Cayenne, if using. 

These are the powerhouse ingredients, so use as little or as much as you want, depending on how shy your mouth is feeling.

Pile on the Corn, Diced Courgette, Celery, Bell Pepper, Carrot, Spring Onions and Red Onion and mix into the spicy tomato base.

Scatter the herbs, mushrooms and Avocado on top. Fold in so that the pieces are still bright and visible.

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