Chili in the "Raw"

Well, it's too bad that I did not remember this recipe in time for Super Bowl Sunday as it would have been a wonderful, tasty, feel good dish to have had amongst the chips and guacamole, chicken wings and pizza. And it goes really well with beer too.  But here it is now and I hope that you will still try it out!  What makes this dish so yummy are all of the spices.  You will need a good blender along with either a food processor or a really good sharp knife and cutting board.

Chili in the "Raw"
Serves 2-4

1 Portobello Mushroom, chopped                

1/2 cup minced celery                               

1/2 cup chopped red onion                          

1 red bell pepper                                           

1 cups almonds, soaked 4-6 hours                

1 cup chopped carrots                                  

1 1/2 cups sun dried tomatoes, soaked        

2 cups water, fresh or from the sundried     

  tomato liquid  
1 T. apple cider vinegar
1 T. Organic maple syrup or molasses
1 Tablespoon Olive Oil
1/4 Cup Braggs Amino
1 clove garlic
2 T. Fresh oregano
1 T. dried oregano
1 T. chili powder
1 Tablespoon cumin
1 tsp ground cinnamon 
1/4 tsp ground cloves
1/4 tsp cayenne pepper                   

Optional ingredients for garnish, more taste and nutrition:
1 Avocado, chunked -great source of good fat and folic acid
4 T. cilantro chopped-helps to detox the liver and source of Vit C
1/2 cup plain yogurt (if you are dairy free, use goat's yogurt or goat cheese)

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 a really good blender, like a Vita-Mix or a Magic bullet which is much less but, I think does a bang up job!  Blend these ingredients until smooth.  Add to bowl and mix all ingredients until well combined.  Store in refrigerator and warm, if needed to a tepid temperature.  Serve and top with any of the garnishes above and enjoy! 

Some tidbits....The Portobello mushrooms give a meat like texture, so is pleasing to the meat eater and may even confuse them a bit.  Use the Braggs instead of soy sauce because it does not contain wheat or gluten,  soy sauce does.  Try to use as many organic ingredients as possible, even your spices.