Google+ Rawfully Tempting™: Matthew Kenney's Awesome Chili

Best of Raw


Voted Best of Raw - Favorite Raw Vegan Gourmet Chef + Favorite Raw Vegan Blog.

Healthy Personal Care -

6th Annual Best of Raw Award

6th Annual Best of Raw Award

February 12, 2010

Matthew Kenney's Awesome Chili

Posted with permission  from  Matthew Kenney. This recipe is from his awesome book, "Everydayraw"

I served it over spiralized zucchini and topped with chopped scallions, tomatoes, avocado, black olives, dulce, and "sour cream" (made from cashews, olive oil, lemon juice and sea salt).   A few corn chips on the side and YUmmmmm!

1 portobello mushroom, finely chopped
1/2 cup minced celery
1/2 cup chopped red onion
1 red bell pepper, finely chopped
1 cup almonds, soaked 4-6 hours
1 cup chopped carrots
1 1/2 cups sun-dried tomatoes, soaked
2 cups water, fresh or from sun-dried tomatoes soaking liquid
1 Tbsp olive oil
1/4 cup nama shoyu
1 clove garlic, crushed
2 Tbsp fresh oregano
1 Tbsp dried oregano
2 tsp chili powder  (I used 1)
1 Tbsp cumin
1 Tbsp apple cider vinegar ( I used coconut water vinegar)
1 Tbsp agave
1/4 tsp cayenne pepper, to taste

  • Place mushrooms, celery, onion and bell pepper in a large bowl.
  • Pulse almonds and carrots in food processor until a chunky consistency is achieved and add to bowl.
  • Blend remaining ingredients in  a high-speed blender until smooth. Add to bowl and mix all ingredients until well combined.
  • Store in refrigerator and warm in dehydrator prior to serving. Yields: 2 quarts.


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