toutcru:

Raw Chili (Nut Free)
Serves 1-2 

170g (6oz) Crimini or white button mushrooms, coarsely chopped
85g (3oz) Carrots, coarsely chopped or julienned
1 Medium Roma Tomato, chopped
1/2 Red Pepper, chopped
1/2 Clove of Garlic (or more, if you’re in to garlicky - just remember, raw = more potent)
1 Tbsp Coconut Aminos (or 3/4 tsp Bragg’s Liquid Aminos - not soy free.)
2 tsp Chili Powder
1/2 tsp Cumin
Scant 1/8 tsp Cayenne (Optional)
Salt and/or Pepper to taste
Hot Sauce (Optional)

In a food processor fitted with an S blade, pulse together chopped mushrooms, carrots and red pepper until the mixture is crumbly but still coarse - the goal is not to puree it. Transfer the mixture to a separate bowl and set aside.
Add chopped tomato, garlic, aminos, chili powder, and cayenne (if you’re using it) to the food processor and blend until more or less pureed.

Pour the tomato mixture into the mushroom mixture and stir together until uniformly combined.
Let the mixture rest for 5-10 minutes, and it’s ready. Easy, eh?

Gobble it up as is, or garnish with sliced avocado and maybe a few (or more, if you like the heat) dashes of hot sauce and serve! It paired quite nicely with Coriander Avo Crackers.

The Coconut Aminos impart saltiness, but you can add a bit more salt to suit your taste buds. If you use Bragg’s Liquid Aminos, exercise a bit more caution in adding additional salt - Bragg’s is saltier.
You can add a dash of cold-pressed EVOO, if you’d like a richer mouth-feel. You could also try playing with other vegetable additions that might strike your fancy: fresh raw corn (if part of your diet), celery, onion… go nuts!

Create a Fabulous Day.