Chili And Sour Cream

Directions

CHILI "MEAT"

1. Place soaked raw almonds and carrots in a food processor and pulse for approximately 30 seconds. Pay attention to the texture, as you don't want to over process it.
2. Place carrot and almond mixture into a large mixing bowl. Add red peppers, celery, tomatoes, red onions and portobello mushrooms. Put aside.

CHILI SAUCE

1. In a blender, add the sundried tomatoes, sundried tomato soak water, olive oil, tamari, garlic, cumin, cayenne pepper, chili powder, oregano, salt, sweetener of choice and apple cider vinegar.
2. Blend on high for approximately 20 seconds. It will produce a nice thick sauce.
3. Add the sauce to the chili "meat"

"SOUR CREAM"

1. In a clean blender, add filtered water, cashews, olive oil, lemon juice and sea salt.
2. Blend on high for approximately 20 seconds.
3. Drizzle "sour cream" on top of the chili "meat" and sauce. Finish off with some extra diced red bell pepper and tomatoes.