When you think of chili, sweet peaches aren’t the first thing that comes to mind! Conventional chili usually conjures up images of slowly simmering pots wafting rich odors of peppery spices and meat. But the chili concept is very versatile. It’s possible to lighten up on the heaviness of classic chili for the spring and summer without sacrificing all the wonderful flavors. This tantalizing no-cook version maximizes both flavor and nutrients by capitalizing on lots of fresh, raw produce.
Using frozen organic corn is quick and easy, but cut raw corn provides a surprising burst of juicy sweetness in every bite. It’s a little early for native corn but you can find crisp ears with super-sweet kernels in good markets – as with anything eaten raw, the fresher the better. Shredded raw carrots provide another level of sweetness and some textural depth.
I know this chili isn’t what you may be used to eating at a BBQ or whatever, but I promise you the flavors are rich and complex and this dish will truly satisfy! Don’t even bother telling anyone that it’s vegucated and vegan 😉