Recipe Directions

1. In a large container with a lid, mix the diced eggplant, mushrooms, sweetcorn, cherry tomatoes, garlic and onion.
2. In a small bowl, whisk together the lemon juice, olive oil and salt. Pour over diced vegetables and toss to coat.
3. Let the vegetables marinate at room temperature for at least 6 hours (longer is okay).
4. Just before serving, combine the sundried tomatoes, half of the soaking liquid, the cherry tomatoes or chopped tomato, olive oil, garlic and spices in a food processor. Process until you achieve a thick sauce, adding more soaking liquid if necessary.
5. Toss the sauce with the marinated vegetables and serve.
*Note: You could substitute 1-2 tsp of a good chili powder spice blend for the cumin, coriander and cinnamon, or experiment with other spices if you like. I think a dash of chipotle would be lovely, though it’s not a raw ingredient.

Vilde_chaya's Thoughts

Eggplant and mushrooms in chili, who would have thought? But the combo is actually brilliant, and really different from other raw chilis that I’ve tried. The eggplant and mushrooms soften from marinating, and they absorb the flavor of the sauce. The result is a substantial texture and bursting flavor. The raw corn also adds a nice crunch and color contrast. I am a fan of all chili recipes, but this one is really standout for me.
Make sure you start this early enough to let the vegetables marinate for at least 6 hours. The success of the dish depends upon the softening of the eggplant and mushrooms. I start it at lunchtime and eat it for dinner, but you could also marinate the veggies overnight and have it for lunch.

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I made this for lunch today and it was sooo beyond delish! I shared it with a coworker who kept saying "and this is raw?" I added a bit of chipotle to the spices and cut way back on the olive oil. This is going to be a winter staple for me!

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This is really good. I made it with chanterelle mushrooms and a lot less olive oil and it came out great!

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You're gonna love it! I have to say, this is my favorite raw chili to date. It's cold and wintery in South Australia right now, and this is really great comfort food. You can even gently heat it in a pot on the stovetop, using a thermometer to make sure it doesn't go above 115/45.
Rachel_akiko, I love your suggestion to add sprouted lentils. I think sprouted sunflower or pumpkin seeds would be great as well.

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This looks great - I haven't made raw chili yet so I think I'll start with this one!

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Dude, that sounds awesome! Except I would add sprouted lentil or black beans too :)

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Ahhh... there's nothing like a good bowl of chili... especially one that has my favorite - Eggplant!

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I'm thrilled to see another recipe using eggplant! Great suggestion.

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