Autumn Chili Bowl

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A hearty chili may be prepared without beans or meat. Just because you eat raw doesn’t mean that you will never eat this American classic dish again… even though it may not be in its traditional form, but it’s packed with living nutritious ingredients.

Recipe Author: Beautiful on Raw

Preparation Time: 35

Serves: 4

  • 1 cup yellow and red bell peppers, chopped
  • 1 ½ cup red tomatoes, Roma or other firm type, diced
  • 1 avocado, peeled and cubed
  • 1 cup carrots, grated
  • ½ cup zucchini, cubed
  • ¼ cup cilantro, chopped
For the sauce:
  • 1 cup loosely packed sun-dried tomatoes, soaked for a couple of hours and drained
  • ¾ cup zucchini, chopped
  • ¼ cup red onion, chopped
  • 2 tsp. chili powder
  • 1 Tbs. apple cider vinegar
  • 2 tsp. fresh oregano
  • 1 clove garlic, peeled
  • ½ cup fresh tomato juice
  • ½-1 tsp. Himalayan pink salt, or to taste
  • 1 Tbs. raw honey
  • 1-2 tsp. Jalapeno pepper, diced
Prepare the chili sauce by placing the sauce ingredients in a blender or a food processor and blending well. Adjust the taste of the sauce to your liking at this point. In a separate bowl, combine the chopped peppers, tomatoes, avocado, carrots, and cilantro, and add the chili sauce. Mix until all vegetables are covered with the sauce. The chili bowl is ready to serve right away. It can also be allowed to sit at room temperature a couple of hours to allow flavors to blend, or even be slightly warmed up in a dehydrator. Note: Preparation time is 35 minutes, plus sun-dried tomatoes soaking time.

Ingredients: apple cider vinegar, avocado, carrot, chili powder, cilantro, garlic, hot pepper, oregano, raw honey, red onion, sundried tomato, sweet pepper, tomato, zucchini

Recipe Type: Main Course