This tastes unbelievably similar to the traditional chili! On cold winter days you can warm it up a little, it will put a smile on your face 
(Recipe from “Everyday Raw” by Matthew Kenney.
Igredients
1 Portobello Mushroom, Finely Chopped
½ Cup Minced Celery
½ Chopped Red Onion
1 Red Bell Pepper, Finely Chopped
1 Cup Almonds, Soaked 4-6 Hours
1 Cup Chopped Carrots
1 ½ Cup Sundried Tomatoes, Soaked
2 Cups Water, Fresh Or From Sundried Tomatoes Soaking Liquid
1 Tablespoon Olive Oil
¼ Cup Nama Shoyu or Tamari
1 Clove Garlic
2 Tablespoons Fresh Oregano
1 Tablespoon Dry Oregano
2 Teaspoons Chili Powder
1 Tablespoon Cumin
1 Tablespoon Apple Cider Vinegar
1 Tablespoon Agave
¼ Teaspoon Cayenne
Place mushroom, 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 Vita-Mix until smooth; add to bowl and mix all ingredients until well combined.
Sour Cream
2 Cups Cashews, Soaked 4-6 Hours
1 Cup Water
½ Cup Olive Oil
3 Tablespoons Lemon Juice
1 ½ Teaspoon Salt
Blend all ingredients in a Vita-Mix until completely smooth.
Your food always looks so delicious
Must be the photographer
Excellent Chili! A friend raved about your recipe…WOW…so delicious. I just ordered two of your books…can’t wait to get them and try more raw recipes. I’m just beginning my journey with raw food; and I’m really inspired by the photography of the dishes you prepare. Thanks.
Hello Sherri, thanks for the words! I’m excited for your new journey, it’s seriously going to change your life. Please don’t hesitate to contact me if you have any questions, I’d love to help
I often serve this chili (alternating with tomato torta, also in Everyday Raw) to guests at my retreat center. It invariably gets rave reviews. Thank you for taking the time to get just the right combination.