The best chili ever made
1 portobella mushroom finely chopped
3/4 c celery, minced
1/2 c red onion finely chopped
1 c almonds, soaked 4-6 hours
1 1/2 c carrots, finely chopped
1 1/2 to 2 c sun-dried tomatoes, soaked for 30 minutes in 2 c pure water
2 c of the water after soaking the tomatoes
1 TBSP olive oil
1/4 c Nama Shoyu
1 cl garlic, peeled and vein removed
2 TBSP fresh oregano
1 TBSP dried oregano
1 tsp sea salt
1 TBSP cumin
1 TBSP chili powder
1 TBSP apple cider vinegar
Dash of cayenne pepper to taste
Place mushrooms, celery, onion and bell pepper in a large bowl.
In food processor pulse chop the almonds and carrots until chunky
add to bowl
Blend remaining ingredients in Vita-Mix until smooth
add to bowl along with all the rest of the ingredients
stir until well combined
store in refrigerator
warm in dehydrator (optional) before serving
top with Mock Sour Cream