Warm Chili for Cold Days

Here in Atlanta we don’t experience harsh winters like other parts of the country.  Actually every ten years or so, we get slammed with really frigid temperatures and high winds.  Thankfully this winter has been mild.  But just the same, it’s winter and we usually want something warm.  Many times people tell me that they can’t do raw food in the winter for this very reason.  Well the answer is not the temperature of the food, but how much the food warms you once inside.  Thus, this recipe will warm you on the inside without burning your tongue.

Raw Chili on a Cold Day from Chef Joi

1 Zucchini, medium sized

2 Carrots, medium sized

1 Portobello Mushroom, large

½ Red Bell Pepper

½ Red Onion

1 c Corn, fresh or frozen

5 Roma Tomatoes

½ c Olives

½ c Water, add more if desired

¼ c Olive Oil

2 T Chili Powder

1 ½ t Sea Salt

1 t Cayenne Pepper

½ t Oregano

¼ t Garlic, minced

½ t Paprika

½ t Cumin

½ t Celery Seed

Chop the zucchini, carrots, Portobello, bell pepper and onion into cubes.  Place half the cubed vegetables and corn in a bowl.  Place the other half of the cubed vegetables in the food processor with tomatoes, olives, water and seasonings.   Process until processed to your liking.  Add processed mix to the bowl of vegetables and mix well.  Allow to sit for a while to allow the flavors
to meld together.  Serve topped with Quick and Easy Vegan Raw Sour Cream.

Quick and Easy Vegan Raw Sour Cream

1 c Sunflower Seeds

1 ¼ c Water

4 T Lemon Juice

1 Garlic Clove, minced

¾ t Onion Powder

¾ t Sea Salt

Blend all ingredients until smooth.  If too thick add either water of lemon juice a little at a time.  Water will just thin it out while the lemon juice will add more flavor.

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