raw vegan chili

Matthew Kenney's Chili

Not so long ago, I was raving about Herbavoracious’ super-delicious (un-raw) vegan chili to cater to my cooked food cravings… well now I’m happy to say I can rave about a raw vegan chili recipe to the same extent –  Matthew Kenney has done it again!! It has a great texture, doesn’t require beans and tastes like chili! When I gave it to my boyfriend to try he really liked it but didn’t realize I said it was raw, so commented that it was cold and asked if he could heat it up  – funny :)

Apparently this recipe required ‘exhaustive experimentation’ so I was careful not to deviate on my first attempt (save for halving the recipe below), which took a lot more restraint than I’m used to! So get your measuring spoons out people and get in to this goodness!


  • 1 portobello mushroom, finely chopped
  • 1/2 cup minced celery (I didn’t know how to ‘mince’ celery so I cut it up really finely!)
  • 1/2 cup red onion, finely chopped
  • 1 cup red pepper, finely chopped (I told a lie – I did deviate here and used yellow pepper because I ran out of red)
  • 1 cup almonds, soaked 4-6 hours
  • 1 cup chopped carrots
  • 1 1/2 cup sun-dried tomatoes, soaked
  • 2 cups filtered water (use this to soak the sun-dried tomatoes and keep it for the recipe)
  • 1 tbls olive oil
  • 1/4 cup nama shoyu
  • 1 clove garlic
  • 2 tbls fresh oregano
  • 1 tbls dried oregano
  • 1 tbls cumin
  • 1 tbls apple cider vinegar
  • 1 tbls agave
  • 2 tsp chili powder (or flakes)
  • 1/4 tsp cayenne pepper


  • Place mushrooms, celery, onion and bell pepper in a large bowl
  • Pulse almonds and carrots in a food processor until you get a chunky consistency and add to the bowl
  • Blend the remaining ingredients in a blender until smooth – you may want to add the chilli and cayenne gradually to make sure you get the right amount of heat – this recipe if quite spicy!
  • Add sauce to the bowl and mix well. Store in the refrigerator.

Matt suggests warming it in the dehydrator prior to serving, which I did last night for dinner – about 30 mins at 105° seemed to work well. Today I took it to work for lunch and simply left it on my desk all morning and had it a room temperature on my flax seed crackers – it was delish. I think it’s my new staple snack – yay!!

Also think about pairing it with Matthew’s sour cream – it’s delish!


Guide: vegan | whole food, plant based | gluten-free | nut-free | soy-free

11 Comments on “raw vegan chili

  1. Pingback: sour cream « crazy raw vegan

  2. This looks excellent! I’d like to try it for a raw potluck this weekend. How many servings would you say it is?

    • That’s exciting! Let me know how it goes :)

      It’s hard to say how many servings it is but if you use it as a ‘dip’ I would think it would be ok for up to 8 people…

  3. This was awesome. Someone made it for a potluck and gave out the recipe. Incredible…and I also eat meat (transitioning), but this dish rocks!

  4. I’m the one who made it for the potluck! It was absolutely incredible. So vibrant! More recipes like this, please! I actually don’t think the sour cream added much to it other than to give it a pretty white dollop on top.

  5. Pingback: New Toy: Delonghi Convection Oven | One Captured Moment

  6. I tried this recipe a couple days ago. LOVED IT! I found the sour cream added a tasty variety to any bite. Thank you.

    • Yay! I’m so happy to hear that Suzanne :) Thank you for sharing. Wish I could take the credit for this one, it’s so good.

  7. Pingback: Raw Vegan Chili | Veggin Out

  8. Pingback: Raw Chili Dip | the taste space - steam, bake, boil, shake!

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