Chili

Cookbook – everydayraw by Matthew Kenney

1 Portobello Mushroom, finely chopped

½ C Celery, minced

½ C Red Onion, minced

1 Red Bell Pepper, finely chopped

1 C Almonds, soaked 4-6 hours & drained

1 C Carrots, chopped

1 ½ C Sun-dried Tomatoes, soaked

2 C Water from soaking sun-dried tomatoes

½ C Tomato, chopped & seeds removed

1 Tb Olive Oil

¼ C Nama Shoyu

1 Clv Garlic, minced

2 Tb Fresh Oregano

1 Tb Dry Oregano

2 tsp Chili Powder

1 Tb Cumin

1 Tb Apple Cider Vinegar

1 Tb Agave Nectar

¼ tsp Cayenne Pepper

Place mushrooms, celery, onion & bell pepper in a large bowl. In food processor, pulse almonds & carrots until a chunky consistency is achieved. Add to bowl. Blend remaining ingredients in blender until smooth, add to bowl & mix all ingredients until well combined. Serve immediately or cover & warm in dehydrator for 1 hour.