This was a hit for my chili-lovin' husband :) It has enough chunkiness and a lot of great spice to it!
If I were to spotlight a kitchen tool to use in this, it would be my Pampered Chef Chopper, I used it for half of the ingredients.
4 oz. (1/2 package) white mushrooms, chopped small
(I have also used zucchini in place of mushrooms-great texture!)
1/2 C Celery, minced
1/3 C Red Onion, finely chopped
1 Red Bell Pepper, finely chopped
1 C Carrots, finely chopped
1 tomato, chopped (opt)
1 C fresh or frozen corn (opt)
Put all in a bowl.
Add 1 C blended Almonds, don't blend to a powder, just until small chunks. A food processor may work best for this, or use the chopper.Then add almonds to bowl.(Made it without almonds and it's still great.)
In the Blender:
1 1/2 C Sundried Tomatoes
2+ C Water
1 T Olive Oil (or oil from tomatoes if using bottled)
1/4 C Nama Shoyu
1 Clove Garlic
2 T Dried Oregano
2 tsp. Chili Powder
1 T Apple Cider Vinegar
1 T Agave
1/4 tsp Cayenne Pepper
1/2 tsp. Sea Salt
Blend until smooth and keep blending for warmed if you like. Add to the bowl and mix together.
*If you like it more soupy, then add more water and you can warm it on the stove, just until it is warm to the touch.
Great with Raw Sour Cream and Corn Chips.