My mom always made chili for us on Halloween. After I became vegetarian she would make two pots of chili. So I would spend half of the day decorating the yard then the evening scaring the kids. After awhile people would get dropped off in front of our house just for the expirence. Chili really hit the spot especially if it was cold outside.
- 2 to 3 portobello mushrooms
- 1 celery stalk
- 1/4 red onion
- 1 red bell pepper
- 1 cup soaked nuts
- 3 carrots
Sauce
- 2 cups sundried tomatoes soaked in 2 cups of water ( keep the water)
- 1 to 2 Tablespoons Ancho chili powder
- 2 Tablespoon olive oil
- 1/4 cups Braggs amino acids
- 2 to 4 garlic cloves
- 1 Tablespoon dried oregano
- 1 Tablesppon cumin
- 1/4 teaspoon cayene pepper
- 2 dates soaked
Process the first set of ingredients until still chunky but small bits (almost ground beef size). Then add to a bowl. Blend the sauce ingredients in a blender. Then also pour into the bowl. Stir to combine. Then heat on the stove or food dehydrator until 110 degrees. Use a thermometer if you use the stove. Serve with raw sour cream or sliced Avocado.
- When I want a cooked Chili I like Amy’s Medium Chili with vegetables
- Not a fan of Raw corn bread, I like to just make a gluten free cornbread
