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by Tina

This spicey chili can be wonderful for lunch or dinner, as a filling for wraps or just as it is. Ir does require a few more ingredients but they are all easily obtainable and most of it already in the cupboards. I love to leave mine to marinate for a few hours, I make it in the morning then by dinnertime everything is softer and full of flavour. If you have a dehydrator you can pop it in there for two hours or so, makes it luke warm and deliciously infused with the spices and herbs.

Ingredients for two servings,

• 2 cups chopped tomatoes
• 1 corn on the cob, kernels cut off
• 1 cup diced zucchini
• 1 stalk of celery, chopped
• 1/2 to 1 avocado, chopped
• handful cilantro leaves, chopped
• a few basil leaves, chopped
• 2 dates, sliced thinly
• 1 tsp. fresh thyme leaves
• 1 spring onion, chopped
• 1 tsp. sweet paprika powder
• juice of 1/2  to 1 lime
• 1/2 tsp. cumin powder
• 1 clove of garlic crushed, optional
• jalapeño pepper, to taste
• pink salt and black pepper to taste, optional

Mix all the chopped veggies and herbs, season and let it marinate for a few hours. I try to chop everything the same size, quite small, which I find easier and more pleasurable to eat than bigger chunks. Click HERE for the 7 Day Raw Vegan Menu Planner, add just one raw meal a day!

Let me know if you tried it!

Tina xo

For more inspiration, info and vegan recipes come over to tinasrawalkalinediet.com, please scroll down for english

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