Raw Autumn Squash Apple Chili

A coworker of mine was making chili last week and it smelled so amazing, I had been craving it ever since.  Which is why, when I finally got the time and ingredients I made a batch!  This was a little different than classic chili though, because I went for a seasonal twist, adding sweet squash and apples.  Autumn, is actually one of my favorite seasons.  Not only because of the beautiful leaves changing colors on the trees, the crisp air perfect for running, and the awesome sunsets...but because of the local apples and squash.  Especially honeycrisp apples with their tart sweet flesh and kabocha squash, which is the perfect balance of sweet and savory in my mind. They were both perfect in this chili along with tomatoes fresh from my Grandpa's garden!  It was hearty, satisfying and of course delicious!  I think I will be making it often now that the weather is cooling off here.

Raw Autumn Squash Apple Chili
Serves 2-4

3/4 cup sun dried tomatoes, soaked in filtered water 30 minutes and drained
2 Tbsp chili powder
1/2 tsp chipotle powder
2 tsp cumin
1 large apple, chopped
2 soft medjool dates, pitted
1 Tbsp Nama Shoyu
sea salt to taste
1 cup water
2 large tomatoes, diced (4 cups)
2 cups grated sweet winter squash (such as butternut)
1 bell pepper, diced
2 jalapenos, diced
1/2 cup carrot, grated
2 cloves garlic, minced
1/2 cup onion, diced
1/2 cup walnuts, chopped

In a food processor, combine the sun dried tomatoes, chili powder, chipotle powder, cumin, apple, dates, nama shoyu, sea salt, water, and 1 cup of the diced tomatoes, and blend until smooth.  Add the remaining ingredients, and pulse until chopped, but still chunky. Spoon into bowls, and warm in the dehydrator at 115F for about an hour or until desired warmness.

 

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About the Author

I am a vegan girl who loves to make healthier desserts and dishes with lots of veggies. Recipes are meant to be shared, that is why I started blogging!

8 Comments
  1. October 22, 2014 at 19:12
    Reply

    What if I do not have a dehydrator?

    • October 22, 2014 at 19:35
      Reply

      You can eat it at room temp or heat it just to 115f (carefully) on the stove.

  2. October 22, 2014 at 19:43
    Reply

    Not a crockpot meal....(hence the name "Raw")

    • October 22, 2014 at 20:30
      Reply

      Nothing on this blog is a crockpot meal :).

  3. November 24, 2014 at 21:04
    Reply

    I can't get Nama Shoyu at the store. Can I use Coconut Aminos instead?

    • November 30, 2014 at 03:58
      Reply

      Yes you can.

  4. November 24, 2014 at 22:14
    Reply

    I made this with Coconut Aminos instead of the Nama Shoyu. I also omitted the jalapenos and onion. I was concerned it would be too spicy for me! It was so delicious and the spice kept sneaking up on me from the chipotle powder. I'm sure it's even more yummy with the onion and jalapeno. Thanks for the great winter recipe!

    • November 30, 2014 at 03:58
      Reply

      Happy you made it your own and enjoyed it :)! You are welcome, I am always happy to share!

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