When temperatures heat up, it’s the perfect time for Vegan Man’s super healthy and filling raw veggie chili recipe. With no “cooking”, it will help keep your oven turned off – and the spicy flavor combos and texture will wake up your taste buds!
2 cups coconut water
½ cup olive oil
5 cups organic tomatoes (use heirloom, grape, cherry if they are in season)
1 red bell pepper
1 small red onion
1 bunch organic cilantro
¼ habanero or jalapeno pepper (deseeded for milder, keep seeds for more heat)
1 cup sundried tomatoes
1–2 avocados cut into ¼” pieces
2 ears of organic corn, kernels sliced from ear
1 teaspoon salt
2–3 teaspoons of cumin
1 TBL chili powder
1 bunch of green onions chopped
Add coconut water, olive oil, tomatoes, bell pepper, red onion, cilantro stems and hot pepper and blend well for about 30 seconds. Then add sundried tomatoes and blend well. Pour into a large bowl. Rough chop cilantro leaves. Add the avocado slices, cilantro leaves, salt, cumin and chili powder and mix. Add corn kernels and mix. Soup can keep refrigerated for 4–5 days. Enjoy!