the taste space

Raw Chili Dip

Posted in Appetizers, Favourites by Janet M on August 15, 2013

Raw Chili Dip

Nothing like a delicious raw vegan potluck to reignite an interest in raw cuisine.

Lately my meals have been fairly simple, including my foray into raw foods. I have made more elaborate raw dishes in the past (like this nut-free raw lasagna), but currently enjoying the freedom of a simple kitchen.

This is a dish I had been meaning to try ever since Ellen recommended it to me: Matthew Kenney’s Raw Chili. I changed the ingredients slightly (no celery please! does that even go in chili?) and omitted the nuts entirely.  Cooked chilis are nice but raw chilis are great because the vegetables are fresh along with strong flavours from the spices. Some vegetables are chopped, others riced, creating a melange of textures. Because I omitted the nuts, this was a delicious veg-heavy dip instead of a meal per se. Unless you eat the whole thing in one go, which is what I ended up doing.

Yes, that was the sad part. I spent all this time and energy making a delicious dip. And then I ate it all in one go. It just seemed too time consuming….. moral of the story: make a big batch. Double or triple this if you want it for a few meals. Or if you are not particular about keeping things completely raw, add some cooked beans (or sprouted beans, if you like them).

Want another quickie no cook chili? I liked this one as well.

Raw Chili Dip

This is my submission to this week’s Raw Food Thursdays.

Raw Chili Dip
Adapted from Matthew Kenney’s Raw Chili (original recipe here)

1/2 cup sun-dried tomatoes (~12)
1 date, pitted
3/4 cup water
1 portobello mushroom cap, stemmed and cap finely chopped (80g)
1 cup finely chopped red pepper
1/2 cup chopped cherry tomatoes
1 green onion, chopped (reserve some for garnish)
1 carrot, peeled and coarsely chopped
1 clove garlic
1 tbsp dried oregano (I used Mexican oregano)
1 tbsp ground cumin
2 tsp chili powder
1 tbsp apple cider vinegar

1. Bring water to a boil and soak sun-dried tomatoes and date until soft, at least 5 minutes.

2. Meanwhile, chop mushroom, and red pepper finely and place in a bowl. Chop tomato and slice green onions and add to bowl.

3. In your high speed blender, place coarsely chopped carrot and blend on low-medium speed until finely chopped. It can be a chunky puree. Remove and add to bowl. (I wonder if you could also do this with the mushroom and red pepper, but I did not experiment)

4. Place soaked sun-dried tomatoes and date plus its soaking water in the high speed blender. Add garlic, oregano, cumin, chili powder and apple cider vinegar. Blend until smooth. Thin with additional water if desired. Add salt to taste.

5. Mix sauce with vegetables. Garnish with green onions.

Serve as a dip with corn chips, tortillas, on top of a salad, or inside lettuce wraps.

Makes 1.5 cups. (Please double or triple if you want to eat it as a meal)

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30 Responses

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  1. sprint2thetable said, on August 15, 2013 at 6:36 AM

    I bet you have a whole new appreciate of raw food in that TX heat. ;)

    I sure wish you’d posted this yesterday when I was buying stuff to take to the lake… trying this for the next one for sure!

  2. Kasandra Bracken said, on August 15, 2013 at 8:51 AM

    Wow, super cool idea! Onto my list to try when I move back to Canada… for the summertime, of course. Cheers and hope you’re stayin chill in Houston!

  3. Crista said, on August 15, 2013 at 10:46 AM

    i love this!! I’m definitely going to pin it and make it soon.

  4. Hannah said, on August 15, 2013 at 6:00 PM

    It horrifies me that you left out the nuts. ;)

  5. Joanne said, on August 15, 2013 at 8:43 PM

    I was worried that this was going to be crazy spicy but I”m so glad it sounds manageable!! Mmmm.

  6. Veronica Sheppard said, on August 15, 2013 at 8:57 PM

    This looks like it would be heavenly with fries!

  7. Gaby said, on August 15, 2013 at 9:46 PM

    Wow, I need to make that! What potluck did you go to? I’m thinking of going to the House of Meditation one that’s held every monday but it’s just vean not raw.

    • janet @ the taste space said, on August 16, 2013 at 7:44 AM

      Hey Gaby, It was the one listed on the VSOP website. I also went to the VSOP vegan potluck, too. Maybe we should check out the HOM one together? :)

  8. Ellen Lederman said, on August 16, 2013 at 7:13 AM

    Glad you liked this! It’s always a hit when I bring it to potlucks. It definitely doesn’t scream “raw.” I know celery usually doesn’t go into chili, but I think it adds a nice crunch. You’re not going nut-free on us, are you?

    • janet @ the taste space said, on August 16, 2013 at 7:43 AM

      You see, I am a celery-hater by design so that was an easy toss… Nice to know it still fits in if you do use it, though. And no worries, I have definitely not gone nut-free, but a reader recently asked for a no-oil, low -fat recipe… Have no fear, I am loving the nuts, seeds and coconut right now. :)

      • Ellen Lederman said, on August 16, 2013 at 10:45 AM

        What’s your take on coconut oil? It’s purported to be a healthy oil though saturated (something about medium-chain triglycerides)—but other ‘experts” are against it—so hard to make raw desserts without it.

      • janet @ the taste space said, on August 17, 2013 at 9:00 PM

        Hey Ellen, I have heard both sides of the story so it is harder to come to grips with it. If not coconut oil, which oil to use? To be honest, it is my go-to oil for stir fries and desserts.

        I also use extra virgin olive oil for salads. I had a very nice omega blend for my salads in Toronto and its replacement was flax oil here in Houston. The sad part is that flax oil tastes like flax. Not my favourite flavour, so I have to offset it with strong flavours to mask it. I figure everything in moderation is ok.

      • janet @ the taste space said, on August 17, 2013 at 9:01 PM

        I just spotted this, Ellen. I don’t have access to it at home but may at work. Anyways, it looks interesting:

        http://www.ncbi.nlm.nih.gov/pubmed/23674795

  9. Allysia Kerney said, on August 16, 2013 at 8:02 AM

    I see we both had chili on the brain. :) I love raw chili, it’s been forever since I made it! Also are you one of those weird celery-hating people? I know so many of your kind, and I’ll never understand it!

    • janet @ the taste space said, on August 16, 2013 at 10:10 AM

      YES!! I hate celery!! That and green pepper. Rob, on the other hand, doesn’t mind celery but hates raw tomatoes (green peppers, too). Celery is more palatable if you remove the strings. Weird, eh?

      • Gaby said, on August 17, 2013 at 12:33 PM

        oh no! So glad I came back to read this, I was about to make a japanese spicy celery stir fry :\ I have some celery that I”m not feeling as just raw dipping vehicles lately. Back to the drawing board!

  10. Tina said, on August 16, 2013 at 10:19 AM

    What type of red pepper– a cayenne?

    • janet @ the taste space said, on August 16, 2013 at 10:39 AM

      Hi Tina, I used a normal bell pepper but if you like it spicy, definitely try something with more flavour. :)

      • Tina said, on August 16, 2013 at 10:39 AM

        Got it! I like both.:-)

  11. Kari @ bite-sized thoughts said, on August 17, 2013 at 12:48 AM

    I actually think I’d like this more than normal / cooked vegetarian chilli :-)

  12. Ellen Lederman said, on August 18, 2013 at 3:25 PM

    Thanks, Janet, for that link. Maybe the takeaway is that healthy oils in moderation aren’t a death sentence and that a low/no oil diet doesn’t guarantee against coronary artery disease. I’d hate to give up coconut oil when it makes such great little fudgy balls with cocoa, maple syrup, coconut, and chia seeds!

  13. Heather @Gluten-Free Cat said, on August 21, 2013 at 3:15 PM

    I’m afraid I would have to double the batch if I was taking this to a party too! Yum! Featuring it at Raw Foods Thursdays tomorrow!

  14. […] Raw Chili Dip by Janet of The Taste Space […]

  15. kimmythevegan said, on August 26, 2013 at 2:37 PM

    Wow this sounds super tasty! I love the idea of raw chili =)

  16. High Raw Vegetable Chili | the taste space said, on February 13, 2014 at 7:08 AM

    […] with veggies, this is a fun twist on chili, done raw-style. A hybrid of my raw chili dip and chili salad wraps, this is a fun high-raw hearty chili. Red peppers and sun-dried tomatoes […]


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