When the temperatures drop in the winter, I love to cozy up with my favorite comfort foods. Lucky for me my go-to comfort foods are the health-boosting, waist trimming kind! Try my easy-to-make raw chili recipe and discover for yourself how healing winter comfort foods can be!

PREP Ahead

**Marinate diced veggies for 2 hours at room temperature
**Soak sundried tomatoes for 15 minutes in warm water

PREP TIME

10 minutes

Yield

4 small servings, or 2 larger servings

To create the body for the chili:

2 carrots, diced
2 celery stalks, diced
1 red, yellow or orange bell pepper, diced
1 zucchini, diced
3 green onions (set some aside for optional garnish), thinly sliced
¼ cup extra virgin olive oil
2 Tbsp lemon juice
1 tsp high mineral salt

1. Chop carrots, celery, bell pepper, zucchini into small cubes.
2. Next, thinly slice the green onions.
3. Place all ingredients in a medium mixing bowl.
4. Toss well with the olive oil, lemon juice and high mineral salt.
5. Set aside and allow to marinate at room temperature for 2 hours, or more, so the veggies can soften.

To create the base for the chili:

4 medium Roma tomatoes, rough chopped
2 avocados, peeled and pitted
½ C sundried tomatoes, **soaked for 15 minutes in warm water
1 Tbsp fresh ginger, peeled and then pureed using a microplane, or finely mince
1 zucchini, roughly chopped
2 Tbsp chili powder
½ tsp gr. cumin
pinch chipotle or cayenne powder, or more to taste (optional)
1 tsp high mineral salt, or more to taste

1. Place all ingredients in a blender and puree until smooth and creamy.
2. Set aside in a large mixing bowl.

To assemble the Rawsome Chili:

1. Drain the marinade off of the diced veggies and add veggies to the chili base in the large mixing bowl.
2. Mix well until the veggies are completely coated and incorporated throughout.
3. If you wish to create warm chili you can place it in a pot on the stove on low.  Be certain to watch your chili closely and stir often to avoid overheating.  You may also warm you chili in a dehydrator at 155° for 30 minutes prior to serving.
4. Garnish with sliced green onions, diced bell pepper, sliced avocado, fresh cilantro, and/or Alicia’s Raw Sour Cream & Onion Dip.
5. Stored in a sealed container in the refrigerator, Rawsome Chili will keep for up to 3 days.