Raw Chili with Avacado

On tonights menu is Raw Chili. Sounds weird. Now to be clear, I shoot for ~ 85 to 90% raw, so I will on occasion partake in cooked food and beverage. No Dogmas here. But part of my take away from moving to a more raw lifestyle is to find replacements for the things that I like. If I can find a tasty equivalent, then the chance of a successful switch is increased exponentially. Take chili. I love it. Especially in the Frito pie style with cheddar cheese. Now lets make a raw version of the chili. I still am working out a good corn chip recipe.

What you'll need. Sun-dried tomatoes ( rehydrated for ~ 1 hr)
2 chopped avg size Tomatoes
3 regular sized carrots
1 Jalapeño - seeded, or at least partially seeded if you want some heat like me.
1 clove garlic
2 tablespoons Braggs Aminos( substitute Tamari or nama shoyu)
1 tablespoon Olive oil
1 TBS Raw organic Apple Cider Vinegar
1 TBS Raw Agave
1 TBS Chili Powder
1 tsp Freshly milled Cumin ( ok, you don't have to mill it yourself ) 
1 tsp oregano
1/2 cup cilantro
 Freshly milled black pepper to taste. Thats the base. Throw into a high speed blender and blend. Then transfer into a food processor.

Now its time to add some chunkiness.
2 stalks of Celery
1 pablano pepper
1/2 cup cilantro
1/2 cup of onion couple of mushrooms
1 avocado
 Chop coarsely and add to the processor except for the Avocados and some cilantro. Pulse until you get the desired consistency. Put in the refrigerator for a few hours to allow the flavors to marry. Overnight would be fine. Warm in the dehydrator prior to serving. Garnish with avocado cilantro and maybe some green onions. I have tried some other recipes but this one has been the best.