Matthew Kenney's Awesome Chili

Posted with permission  from Matthew Kenney. This recipe is from his awesome book, "Everyday Raw"

You can serve it over spiralized zucchini and top with chopped scallions, tomatoes, avocado, black olives, dulce, and "sour cream" (made from cashews, olive oil, lemon juice and sea salt).   A few corn chips on the side and Yummmmm!


Place mushrooms, celery, onion and bell pepper in a large bowl.

Pulse almonds and carrots in food processor until a chunky consistency is achieved and add to bowl.

Blend remaining ingredients in  a high-speed blender 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.

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1 portobello mushroom

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 Tbsp olive oil

1/4 cup nama shoyu

1 clove garlic, crushed

2 Tbsp fresh oregano

1 Tbsp dried oregano

2 tsp chili powder 

1 Tbsp cumin

1 Tbsp apple cider vinegar

1 Tbsp agave

1/4 tsp cayenne pepper

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