Chili

I have to say, this chili is really good and is quite similar to the real thing besides the fact that it isn't piping hot and served with rice. The Spicy Flax and Herb Crackers from Raw Food Real World go pretty well with the chili. The strawberry almond milk shake just topped it all off!

1 portobello mushroom, finely chopped
1/2 cup minced celery
1/2 cup chopped red onion
1 red bell pepper, finely chopped
1 cup almonds, soaked 4-6 hours
1 cup chopped carrots
1 1/2 cups sun-dried tomatoes, soaked
2 cups water, fresh or from sun-dried tomatoes soaking liquid
1 T. olive oil
1/4 cup nama shoyu
1 clove garlic
2 T. fresh oregano
1 T. dry oregano
2 t. chilip powder
1 T. cumin
1 T. apple cider vinegar
1 T. agave
1/4 t. cayenne pepper

Place mushrooms, celery, onion and bell pepper in a large bowl. Pulse almonds and carrots in food processor until a chunky consistency is achieved; add to bowl. Blend remaining ingredients in Vita-Mix until smooth; add to bowl and mix all ingredients until well combined. Store in refrigerator and warm in dehydrator prior to serving. Yields 2 quarts