Chili and cornbread. Like two peas in a pod, this dynamic duo is a delicious pairing of savory, hearty soup and slightly sweet, spicy bread. It is a classic recipe in many kitchens, from which thousands of variations of ingredients and methods of preparations have been birthed. I was craving a hearty raw vegan meal after my first week at the Epic Self Fellowship and decided that making a batch of raw vegan chili and cornbread would fit the bill.
Ever since I’ve started eating a purely raw vegan diet, I feel much more energized when I eat. No more lagging energy or food hangovers after a meal. Being that chili is typically a heavy meal, loaded with beans and cooked root vegetables like potatoes, I was curious to see if a raw vegan version would satisfy my craving for a more substantial meal.
The benefit of eating a raw vegan chili is that it is chock full of ingredients that, when eaten raw, are potent immune boosters and digestive aids. When following a plant-based diet, it is so important to make sure daily nutrient needs are being met by the body. Garlic and apple cider vinegar, two of the ingredients in the chili, are both known to support immune function. Cilantro has high antioxidant properties which help to protect against damage caused by free radicals in the body. It also helps to ease digestive upset. Carrots contain high amounts of beta-carotene, which converts to vitamin A in the body. This raw vegan chili accentuates the rich and savory flavors of hearty vegetables that pairs perfectly with the spicy cornbread and is a very nourishing meal.
Raw vegan Chili
1 C sun dried tomatoes, soaked until soft
2 C tomatoes, chopped
1 C carrots, chopped
3 cloves of garlic
2 Tbs Braggs or coconut aminos
1 Tbs extra virgin olive oil
1 Tbs apple cider vinegar
1 Tbs chili powder
1 small yellow onion, chopped finely
1/2 C tightly packed cilantro, leaves only
Soak the sun dried tomatoes in 2 cups of water. Once they have softened, blend the sun dried tomatoes and the soaking water together with the rest of the ingredients in a blender.
Warm a bowl of the chili in a dehydrator set to 118 degrees or eat at room temperature. Top chili with chopped onion, cilantro, and avocado chunks and enjoy with a slice of cornbread!
Makes approximately 2 quarts of chili
2 C fresh corn kernels
1 red bell pepper, chopped
1 medium tomato, chopped
1 jalapeño (seeds removed), chopped
1/4 C carrot, chopped
1/2 C onion, chopped
1 tsp turmeric powder
1 tsp black pepper
pinch of Himalayan salt
1/2 C sunflower seeds, ground finely
1/4 C flaxseed, ground finely
in your food processor, place all ingredients 1/4 cup each of corn, ground sunflower, and flax meal. Pulse until well incorporated. Place the mixture in a bowl and mix in the corn, sunflower, and flax meal evenly.
On a nonstick dehydrator sheet, spread the cornbread mixture into squares about 1/2” thick. Dehydrate at 118 degrees for 6 hours, then flip over to a mesh tray and dehydrate for another 6-8 hours. If the cornbread is too soft to flip to the mesh tray, dehydrate it for another 1-2 hours until it is firm enough.
Makes approximately 12 pieces of cornbread
The cornbread is best served warm, but be careful because the slices may disappear fast!
Warm yourself up on a cool fall or winter day with a bowl of this flavorful chili and spicy cornbread. Share with family over a holiday meal, or invite friends to join you for a potluck dinner! Have you ever tried making a raw vegan version of a staple family meal? If so, let us know in the comments!