The best raw chili

There’s nothing like a savory bowl of chili on cold autumn nights. This chunky chili is delicious, loaded with antioxidant rich veggies and nutrient dense massaged kale. I promised to share so try it out and let me know how you like it.

Equipment :

Vitamix

Food Processor

Ingredients

1 large bunch curly kale

4 large tomatoes

2 avocados

1 medium sized carrot

2 red bell peppers (one diced)

1 cup sun-dried tomatoes

½ cup dates

1 cup cherry tomatoes (halved)

3 roma tomatoes (diced)

1 yellow bell pepper (diced)

Juice of one lemon

2tsp cumin

3tsp chilli powder

2tsp Himalayan salt

2 garlic cloves

Step 1.)  We are going to tear the kale away from stems and into bite sized pieces. Place into a large mixing bowl.

Step 2.) Prepare a dressing for this kale by blending one avocado, the juice of one lemon, 1 garlic clove and 2 tsp Himalayan salt until very smooth.

Step 3.) Pour this dressing over the kale and massage it in into the kale leave for about a minute or until the kale has softened up a bit.

Step 4.) Add halved cherry tomatoes, diced roma tomatoes, diced yellow pepper, diced red pepper  or any other mix in you might like to the bowl with the massaged kale. You can set this bowl aside for now.

Step 6)   Make the sweet part of the chili base by adding ½ cup sundried tomatoes, ½ cup dates, and 3 tsp cumin to a food processor. Process this mixture until a ball starts to form. Then add 1 carrot and one whole chopped red bell pepper to this sticky mixture. Process again until the mixture resembles a smooth but chunky red sauce. Place completed mixture into a separate large mixing bowl than the kale.

Step 7)  Make the savory part of the chili base by blending the 4 large tomatoes, with the chili powder, 1 clove garlic, cayenne pepper, salt to taste, and   ½ cup sundried tomatoes ( you may need to add more depending on how thick you would like your chili). Blend this until very smooth.

Step 8.) Pour the savory base over the sweet chili base and stir the two together to form one chili base.

Step 9.) Pour the finished chili base onto the massaged kale and the mix-ins and stir together

Step 10.) Top with more diced tomatoes and cubed avocado.

Step 11.) Warm in the dehydrator (optional)

Cashew cream (optional)

½ cup cashews

1 lemon juice

1 tsp salt

¼ cup water

1.) Blend in Vitamix until smooth