Raw Chili

Recipe by
Plant-Based Recipe Developers

Masha and Anya are the plant-based cooking duo behind Golubka Kitchen. They believe that the most nourishing meals come from fresh, whole ingredients prepared with love and intention.

Raw Chili

I borrowed the core of this recipe from Carol Alt’s book, but changed the ratio in the tomato sauce and marinade to make a less dense and salty version. This chili is very refreshing and crunchy.


Vegetables to chop:
1 small eggplant – peeled and cut into cubes
5 or more fresh shiitake or crimini mushrooms, or 1 portabello mushroom – stemmed and diced into cubes
1 medium zucchini – cut into cubes
1 medium plum tomato – cut into cubes
1/2 medium red or yellow onion – finely chopped
3 cloves of garlic – crushed

Marinade:
1 tablespoon fresh lemon juice
2 tablespoons cold-pressed olive oil
1 1/2 teaspoon of Celtic (or Himalayan) sea salt

Combine all the chopped vegetables and crushed garlic in a glass container with a lid.
For the marinade, whisk all of the ingredients in a small bowl and pour over the vegetables. Cover and leave to marinate at room temperature for at least 6 hours, or overnight.

Sauce:
1/2 cup sun-dried tomatoes – soaked in purified water for 20 minutes, then drained
2-3 medium tomatoes – cut in chunks
1-2 dates – pits removed
1 garlic clove
1/4 cup cold-pressed olive oil
1/8 teaspoon cayenne pepper
1 teaspoon fresh oregano leaves, or Italian parsley, or both
1-1 1/2 teaspoon chili powder

Make the sauce right before serving. Put both the fresh and sun-dried tomatoes into the food processor, whirl until finely chopped. Add the rest of the ingredients, then puree. Discard the garlic cloves from the marinated vegetables. To serve, mix the sauce into the chopped and marinated vegetables.
My Cooked Chili
Post by: A

About Golubka Kitchen

Welcome to Golubka Kitchen, where plant-based cooking meets seasonal inspiration. We're Masha and Anya, and we believe that the most nourishing meals come from fresh, whole ingredients prepared with love and intention.

Our journey began with a shared passion for cooking that celebrates the natural flavors of fruits, vegetables, grains, and legumes. What started as casual conversations about seasonal ingredients has grown into a platform where we share recipes that honor both tradition and innovation in plant-based cuisine.

Reader Comments (10)

See what other home cooks are saying about this recipe

G

Golubka

Anon 12:01 I’m so glad you liked it :) Maz: You can buy those salts at health food stores or authentic markets.

M

Maz

Hi! I’m intrigued by the salts you have used? Where do you buy them from?

A

Anonymous

Delicious! Amazing! Flavorful. I am not a vegan at all but do love to eat my veggies & I LOVED this recipe. Thank you for posting it. WONDERFUL!

G

Golubka

Anonymous: Corrected, thanks for pointing that out! You need 3 crushed garlic cloves to go with the marinating veggies. Apologies for the mistake.

A

Anonymous

In the last paragraph you say to discard the garlic from the marinading veggies, but the recipe doesn’t say to add garlic to the marinading veggies. Do you add some whole garlic cloves?

G

Golubka

I’m certain that the pepper and salt will work well in this recipe. Good luck :)

A

Anderburf

This looks really good! I just got some organic pepper and Himalayan sea salt from Sustainable Sourcing https://secure.sustainablesourcing.com and I think I’ll try them both out in this recipe. Thanks for sharing!

G

Golubka

Tee Sea: You definitely should! Alina: Привет!!! Спасибо за комментарий. Слышали про ваше путешествие…в ужасе!

A

Alina

ох, нельзя такие аппетитные картинки на голодный желудок смотреть! :)

T

Tee Sea

Yum! Gotta try this out sometime! stop by my blogs! http://dreamingchiffon.blogspot.com http://notthathaute.blogspot.com