Raw Vegan Sprouted Lentil Chipotle Chilli

Just like most of us in this country, I have times were financial struggles are real. Buying fresh, organic produce and superfoods can be expensive enough, but can become even more so in Hawaii. But even when preparing raw foods there are ways to keep costs down.

I made this chilli from a fridge that most people would have called empty. It can be tempting just to throw in the towel, say, "There is nothing to eat," and be done with it. A little forethought into keeping a good stock of dry goods and sprouting is an easy, affordable solution.

If you don't have the exact ingredients for this recipe, don't worry! Your fridge is likely full of half-eaten veggies. Throw them together to make your own delicious chilli!

2 cups of sprouted lentils (sprouted 2 to 4 days)
2 tomatoes
2 cups baby carrots
1/2 a red onion
1 1/2 cups raisins
1 cup corn
2 tablespoons apple cider vinegar
1 tablespoon coconut aminos
1 tablespoon olive oil
1 teaspoon chipotle chili powder
1 teaspoon paprika
dash cayenne
1/2 lime, juiced
1 avocado
pink Himalayan salt to taste

In a food processor combine 1 tomato, carrots, raisins, apple cider vinegar, coconut aminos, olive oil, chipotle chili powder, paprika, cayenne, lime juice, and salt. Blend into a chunky stew-like texture. Transfer to a large bowl and stir in sprouted lentils and corn. Chop remaining tomato and onion and stir into bowl. Garnish with avocado and lime. Serve and enjoy.