This chili is one of my favorite dishes for Fall!  It’s great served warm on top of a jicama rice or served cold on a lettuce leaf.  And it’s one of those dishes that appeals to everyone!

Rawkin’ Chili

Veggies & Spices:
3-4 medium to large tomatoes, diced
2 cups corn cut fresh off of the cob, or thawed frozen corn
1 green pepper, diced
1-2 cloves garlic, minced
¼ cup red onion, diced
2 Tbs olive oil
¼ cup of chili powder
dash cayenne
2 Tbs coconut aminos or soy sauce
1 tsp curry powder
½ tsp cumin
1 Tbs honey
Place chopped veggies in a large bowl.  Mix remaining ingredients together & pour over veggies to coat.

Chili paste:
1 orange, peeled
1/2 cup dates, pitted
1/2 cup sundried tomatoes, soaked 1-2 hours
½ cup yellow onion
Blend in food processor to form a paste.  Mix paste into veggie bowl & you have your Rawkin’ Chili.  Top with Sour cream, sliced avocado & diced cilantro & eat up!

Sour Cream:


1 cup cashews, soaked 1-2 hours

1/4 cup yellow onion

¼-1/2 cup water, add as needed

1 tsp nutritional yeast

1 tsp apple cider vinegar

1/2 tsp sea salt

Mix ingredients together in food processor or high speed blender until smooth and creamy.

Enjoy your chili topped with sour cream!  🙂 

Eat as is or warm in the dehydrator for several hours.