We’re ending soup week with a raw chili recipe. This was the first raw recipe I made and it really does taste like cooked chili plus it’s a joke easy to make.
Using cooked aduzki beans ups the fiber and protein intake, plus if you add them hot you can enjoy a nice warm bowl of chili on a snowy day… or an East Coast-style rain day like today.
I’ve made a few changes to the original recipe from Victoria Boutenko’s 12 Steps to Raw Foods, which by the way is a fantastic book. It’s a fun read and Victoria’s passion gets you excited about including raw food in your daily life. I credit that book for my smoothie obsession.
Mostly Raw Warm Chili
2 cups water
2 cups tomatoes, rough chopped
1 cup sun-dried tomatoes (not in oil)
1 cup celery, rough chopped
1/3 cup coconut sugar
2 cloves garlic, minced
1 bunch basil
2 tbsp cold-pressed olive oil
1-2 tbsp Italian seasoning
1-2 tbsp lemon juice
Chili pepper flakes
Himalayan pink salt to taste
1/2 cup organic adzuki beans, cooked
Soak adzuki beans for 1-2 hours, place in a pot with 1 cup water and bring to a boil, simmer for 60 minutes. Blend all ingredients, except beans, on medium speed (don’t over blend) adding remaining 1 cup water as needed. Hand mix hot beans and sprinkle with parsley flakes, serve while warm.