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Prep Time:

30 mins

Total Time:

12 hours





About the Recipe

This raw vegan Chilli is rich, creamy, satisfying and absoluty delicious. its is also a personal favorite of mine and of my husbands also.


Chilli sauce

1/4 cup of ground pumpkin seeds

2 corriander leaves

1 red onion

4 dehydrated tomatoes

1 tsp of smoked paprika

1/2 tsp of dried oregano

2 cloves of garlic

200g of peeled and chopped carrot

5 dates

1.5 cups of water

Vegetables for body of the chilli

3 peeled and cubed carrots

2 cubbed red bell peppers

One head of caulflower with all stalks removed and broken into small florets

One small finely chopped red cabage

2 small chopped red onions

The kernels of 2 raw corn cobs

Marinade for vegatables

1 tbs of tamari

1 clove of crushed garlic

1 tsp of dried chilli flakes


Step 1 Prepare the vegetables for the body of the chilli by putting all of the chopped vegetables except 1 of the chopped onions and the corn kernals into a frezzer worthy container and freeze for 12 hours.

Step 2 Removed vegetables from the freezer.

Step 3 Make the marinade for the vegetables by mixing the ingredients together by hand in a small bowl.

Step 5 Add the marinade to the pre frozen vegetabes and toss together will with a spoon.

Step 6 Place all the pre frozen vegetables onto dehydrator sheets and dehydrate for 4 hours.

Step 7 Remove the vegetable fro the dehydrator and put into a large mixing bowl.

Step 8 Make chilli sauce by putting all of the ingredients into a high powered blender and blend on the highest power until the sauce is warmed to 110f.

Step 9 Pour the chilli sauce over the dehydrated vegetables and mix together well with a spoon.

Step 10 Transfer the chilli to serving bowls.

Step 11 Serve and enjoy immedietly while warm.

Chef's Tips

  • For this recipe you will need a high powered blender.

  • For this recipe you will need a dehydrator.

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