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This is my take on a vegan raw lentil chili recipe. Chili is a fall favorite that I knew I would try to master on my raw journey. There are as many versions of chili as their are cooks, but the best include chili peppers and protein in a savory sauce (that may include tomatoes, broth or cream).

This tomato based recipe is in three parts. The most time consuming is the soaking of the lentils. I just put the lentils in double the water overnight (or at least 8 hours). Then I drained and rinsed the lentils a couple more times (about every 3 or so hours). I used small green lentils I found at Trader Joe’s and the sprouts took less than 24 hours to develop. Larger lentils will likely take longer.

The nut “meat” takes another 45 minutes in the dehydrator. The tomato sauce is quick to make and assembling the parts is easy. This recipe tastes better the next day.

Raw Lentil Chili

20
  • Prep Time12 min
  • Cook Time45 min
  • Total Time57 min
  • Yield4 servings
  • Energy350 cal
  • Suitable for Diet

Ingredients

Lentils

  • 1 cup green lentils, soaked overnight, sprouted, rinsed and drained.

Chili "meat"

  • 1 c mushrooms
  • 1 clove garlic
  • 1/2 c raw walnuts
  • 1/2 c raw sunflower seeds
  • 2 t ground coriander
  • 2 t ground cumin
  • 1 T Bragg Liquid Aminos (tamari or soy sauce)
  • 1/2 t freshly ground black pepper

Chili sauce

  • 1 small red onion
  • 1 c diced red pepper
  • 1 c diced tomato
  • 2 T sun-dried tomatoes
  • 1 clove garlic
  • 2 t agave
  • 1 t ground coriander
  • 1/2 t ground cumin
  • 1 t chili powder
  • 1/2 t sea salt
  • 1/2 c chopped cilantro

Instructions

1

Soak and sprout lentils. The time to sprout will be 12 hours to 2 days depending on the size and age of the lentils. The soaked lentils will be slightly crunchy but soft enough to chew.

2

To make the “meat,” place the ingredients into a food processor and pulse until the mixture is crumbly and just starts to come together.

3

Place this mixture onto a parchment lined tray and dehydrate for about 45 minutes at 145F or until the moisture has evaporated from the mushrooms and the mixture has browned nicely.

4

To prepare the chili sauce, put the ingredients into a food processor and pulse until blended but chunky.

5

Add soaked lentils and “meat” mixture to the sauce.

6

Roughly chop the cilantro and add to the bowl.

7

Garnish with some more cilantro, avocado and cashew sour cream, if desired, and enjoy!

  • Amount per serving
  • Calories350
  • % Daily Value*
  • Total Fat20.18 g28.03%
  • Saturated Fat1.82 g9.1%
  • Polyunsaturated Fat11.21 g
  • Monounsaturated Fat5.07 g
  • Sodium581.26 mg25.27%
  • Total Carbohydrate37.06 g13.48%
  • Dietary Fiber11.89 g42.46%
  • Total Sugars4.9 g
  • Sugar Alcohal0.34 g
  • Protein16.53 g33.06%
  • Vitamin D (Cholecalciferol)1.68 IU0.21%
  • Calcium81.84 mg6.3%
  • Iron5.28 mg29.33%
  • Potassium805.68 mg17.14%
  • Vitamin A1505.27 mcg167.25%
  • Vitamin C (Ascorbic Acid)42.59 mg47.32%
  • Vitamin E (Tocopherol)7.29 IU22.09%
  • Vitamin K13.25 mcg11.04%
  • Vitamin B1 (Thiamin)0.39 mg32.5%
  • Vitamin B2 (Riboflavin)0.24 mg18.46%
  • Vitamin B3 (Niacin)3.3 mg20.63%
  • Vitamin B6 (Pyridoxine)0.52 mg30.59%
  • Folate81.5 mcg20.38%
  • Vitamin B5 (Pantothenic acid)0.82 mg16.4%
  • Phosphorus225.24 mg18.02%
  • Magnesium102.95 mg24.51%
  • Zinc1.76 mg16%
  • Selenium12.88 mcg23.42%
  • Copper0.71 mg78.89%
  • Manganese1.06 mg46.09%

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