Rebecca Saylor <p>You won&#8217;t believe this isn&#8217;t a regular chili.</p> 360 10 4 1 portobello mushroom, finely chopped 1/2 cup celery, minced 1/2 cup red onion, chopped 1 red bell pepper, finely chopped 1 cup almonds, soaked 4-6 hours 1 cup carrots, chopped 1 1/2 cups sun-dried tomatoes, soaked 2 cups water, fresh or from sun-dried tomatoes soaking liquid 1 tbsp olive oil 1/4 cup Nama Shoyu 1 clove garlic 2 tbsp Fresh Oregano 1 tbsp dry oregano 2 tsp chili powder 1 tbsp Cumin 1 tbsp apple cider vinegar 1 tbsp agave 1/4 tsp cayenne pepper <p>Add mushrooms, celery, onion and bell pepper in a bowl. Pulse almonds and carrots in a food processor until chunky; add to bowl. Blend remaining ingredients in blender until smooth. Add to bowl and mix all ingredients.</p> <p>Store in refrigerator and warm to 116 degrees in a food dehydrator or oven.</p> 0.340833 2009-07-04 15:00:05 UTC