“Hey, Hot Stuff” (MacKay, 2013).

We’re ending soup week with a raw chili recipe. This was the first raw recipe I made and it really does taste like cooked chili plus it’s a joke easy to make.

Using cooked aduzki beans ups the fiber and protein intake, plus if you add them hot you can enjoy a nice warm bowl of chili on a snowy day… or an East Coast-style rain day like today.

I’ve made a few changes to the original recipe from Victoria Boutenko’s 12 Steps to Raw Foods, which by the way is a fantastic book. It’s a fun read and Victoria’s passion gets you excited about including raw food in your daily life. I credit that book for my smoothie obsession.

Mostly Raw Warm Chili

2 cups water
2 cups tomatoes, rough chopped
1 cup sun-dried tomatoes (not in oil)
1 cup celery, rough chopped
1/3 cup coconut sugar
2 cloves garlic, minced
1 bunch basil
2 tbsp cold-pressed olive oil
1-2 tbsp Italian seasoning
1-2 tbsp lemon juice
Chili pepper flakes
Himalayan pink salt to taste
1/2 cup organic adzuki beans, cooked

Soak adzuki beans for 1-2 hours, place in a pot with 1 cup water and bring to a boil, simmer for 60 minutes. Blend all ingredients, except beans, on medium speed (don’t over  blend) adding remaining 1 cup water as needed. Hand mix hot beans and sprinkle with parsley flakes, serve while warm.

CATEGORY: Health & Wellness


Chef and Owner at the Goods. Food is at the root of everything, it has the power to impact our health, wellbeing and spirituality, the economy, environment and overall health of this planet.

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