Mushroom Walnut Chili

 Ingredients:

For Chili “Sauce”:
1 cup Mushrooms, roughly chopped
1 cup Vegetable Broth (or water)
1 cup Tomatoes, roughly chopped
1 cup Walnuts or Pecans
1/4 cup Sun-dried Tomatoes (rinsed if packed in oil)
3 Tbsp Coconut Aminos
2 tsp Chili Powder
1 tsp Onion Powder
1/2 tsp Garlic Powder
1/2 tsp Cumin
1/2 tsp Paprika
1/4 tsp Black Pepper
1/4 tsp Cinnamon

For Chili “Meat”:
1 cup Mushrooms*, diced
1 cup Tomatoes, diced
1 cup Walnuts, diced to similar size as mushrooms
1 cup Corn
2 ribs Celery, diced
1/2 cup Onions, diced
1/2 cup Red/Yellow Pepper, diced

*A 'meaty' mushroom like oysters are good candidate for this recipe.

Directions:
Add Vegetable Broth and Mushrooms to stock pot and bring to boil. Reduce heat and let simmer for 5 minutes. Strain out mushrooms into blender and add all “Sauce” ingredients to blender. Blend until smooth, adding vegetable broth from stock pot to bring to desired chili sauce consistency. Save remaining vegetable broth for another recipe; or compost. Return sauce to stock pot.

Add all “Meat” ingredients to stock pot and bring to boil. Reduce heat, cover, and let simmer for 5 minutes. Taste and adjust the flavors according to your preference.

Serve with avocado, cilantro, and green onions.