Raw Living Chili

from Creative Health Institute


Phase I
  • Soak 2 cups sun-dried tomatoes for Phase II
  • 4 cups sprouted barley (or soaked overnight)
  • 1 cup sprouted quinoa
  • 1 medium red (or green) bell pepper, diced
  • 12 tomatoes diced small
  • ½ cup red onion diced
  • 2 cups corn
  • 1 tbsp pizza or Italian seasoning (can use Oregano, Thyme, Basil and Rosemary)
  • ¾ tsp curry
  • 1 tsp cumin
  • ¼ tsp cayenne or chili powder
  • ¼ tsp chipotle seasoning 
  • 4 cloves garlic, crushed
  • ½ cup oil
  • 1 orange, juiced
    Phase II
    • 2 cups soaked sun-dried tomatoes
    • 1 onion, quartered
    • 1 cup dates, soaked and pitted


        Make sure all of your ingredients are room temperature.
        Mix all Phase I ingredients in a large bowl.
        Mix Phase II ingredients in a food processor or Vitamix until it forms a paste.
        Add to ingredients from Phase I in a large bowl and mix in by hand.
        Salt to taste.
        Serve in heated serving dish.
        Chili should be warm.

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