Fresh Tomato Chili with Taco Nut Meat

raw tomato chili ingredients ani phyo raw food taco nut meat

Here’s a sneak peak into one of my favorite recipes from my new book, Ani’s Raw Food Essentials (available June 1st). We shot this recipe last Thursday for TV, cable, and web.

I’ve been craving raw Tomato Chili the past few days, so I made sure to pick up some beautiful tomatoes, bell pepper, and fresh oregano at the farmers’ market. When I went to make this last night, I realized I had run out of chili powder, so I used chipotle powder instead. It turned out spicy hot. To help cool it down, I made a batch of raw Taco Nut Meat, which helped a bit, but not enough. So then I added some Cashew Sour Kream, and that helped. It was delicious, and energized me to write late into the night.

raw food tomato chili taco nut meat ani phyo raw food essentials

This recipes is simple and quick to make. I enjoy the mediation of chopping with my knife. But you can also just place ingredients into your food processor and let it do the chopping for you for an even shorter prep time.

Tomato Chili with Taco Nut Meat
(from pages 145-146 of Ani’s Raw Food Essentials)
Makes 4 servings


  • 3 cup tomatoes, chop
  • 1 cup red bell pepper, chop
  • 1/4 cup celery, chop
  • 1/4 cup yellow onion, chop
  • 1/3 cup mushroom, chop
  • 1/3 c corn kernels
  • 1 teaspoon garlic, mince
  • 1 – 2 teaspoon chili powder, to taste
  • 1 teaspoon cumin, powder
  • 3/4 teaspoon oregano, fresh or dry
  • 1/4 teaspoon sea salt, to taste

Place all ingredients into a large mixing bowl, toss to mix well.

Place half of your mixture into your food processor or blender and puree. Scoop back into bowl with mixture and toss to mix well.


  • 1 cup walnuts
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon cumin, powder
  • 2 teaspoons coriander, powder
  • 1 teaspoon bragg’s or nama shoyu, or 1/4 teaspoon sea salt, to taste

Place all ingredients into your food processor, and process into small pieces.

To serve, scoop raw Tomato Chili into bowls. Top with Taco Nut Meat. Enjoy.

Tomato Chili will keep for 1-2 days in fridge. Taco Nut Meat will keep for a week or more.

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18 Responses to “Fresh Tomato Chili with Taco Nut Meat”

  1. Sophia says:

    Looks great! I am so excited for the new book and your book talk. I made the raw vegan taco the other day with lettuce from my garden and it was amazing!

  2. Shawna-Lee says:

    Yummm! Perfect family meal…can’t wait to try it!!! I have two of your cookbooks and I can’t wait to get your 3rd!

  3. Alia says:

    I made this last night and kept saying “Nom!” as I was eating it. It was absolutely delicious! I served it with spicy raw corn tortilla chips and chopped avocado. Will definitely be a summer staple!

  4. […] “Tomato Chili With Taco Meat” recipe is by Ani Phyo and can be found at  the chili was so delicious and filling. […]

  5. Kathy King says:

    That looks amazing! I am so excited I will be heading to the market to pick up some fresh tomatoes today and try this. Thank you for sharing.

  6. Heather says:

    Just whipped this one up. It only took a few minutes. Going to meet my hubby for a picnic and surprise him with this. Can’t wait! Thanks! Looking forward to the new book.

  7. Heather says:

    p.s. It was a hit!

  8. Patricia says:

    This is the best chili I’ve ever had. Left off the Sour Kream but added pieces of avacado and some veggie shreds. Didn’t have red pepper so I used green. Everyone loved it. Thanks Ani.

  9. Spring says:

    Just made this for dinner tonight, it was wonderful!!!! Thank you!

  10. Melinda says:

    Thanx for the wonderful recipe Ani! This is one of my first raw meals I’ve made! Went down well with my not-as-enthusiastic parents :)

  11. […] chili: Tonight I made raw chili with nut “meat” created by Ani Phyo (recipe here). The chilli had a great flavour and the nut “meat” was fantastic (I added fresh […]

  12. […] Source~ […]

  13. Sandy Flores says:

    Holy Cow! I just made this and it is yummolicious!

  14. […] magnificent Ani Phyo gets credit for this dish. The chili recipe is from her new book, Ani’s Raw Food Essentials, while the taco nut meat, squash […]


    No celery for me, and I added a little basil and oregano.

  16. Dale says:

    I need to try this one

  17. […] enjoying them in every possible form – sandwiches, sauces, salads, salsas, and in Ani Phyo’s Fresh Tomato Chili with Taco Nut Meat from her book Raw Food Essentials.  Ani’s chili uses a wide variety of vegetables, and it’s a […]

  18. We were wondering what to have for dinner this evening… then came across your recipe. Looking forward to a spicy tomato chili!