Raw Chili - Surprisingly Delicious

Tonight I finally made the departure from Ani Phyo's raw cookbook to Matthew Kenney's "Everyday Raw".  While it was Ani's cookbook that intrigued me to try this whole raw thing I have confidence that I will continue to find new and interesting recipes that will prepare me to start developing my own raw recipes down the road.

I need something easy to make but something that actually satiated me.... i.e. I didn't just feel like a salad or the "garden pate" I made last night.  So after a quick perusal of Kenney's book landed me on "chili".  Below is an adapted version of his chili recipe that basically helped me use what I had in the house:

1/2 cup minced celery
1/2 cup minced sweet onion
1 cup blanch almonds, chopped
1 cup chopped carrots
1 fresh tomato
1 can of kidney beans (I used the canned kind so not totally raw but didn't have the 24 hours to wait to hydrate dried ones)
1 1/2 cups of sun-dried tomatoes, soaked for about 10-15 minutes
2 cups of water (to soak the sun-dried tomatoes in and then use for the soup)
1 tbsp olive oil
1/4 cup nama soyu
1 clove garlic
2 teaspoons of chili powder (I added more for the spice)
1 tbsp of cumin
1 tbsp of rice vinegar
1 tbsp of agave syrup

In a blender use "chop" to chop the onion, garlic, carrots and celery.  Empty into a bowl.  Add the chopped raw almonds to the bowl.  Put the rest of the ingredients in the blender and puree (including the water that you soaked the dried tomatoes in).  Add to the bowl and combine with the chopped vegetables.

Spoon serving into a bowl, add chopped green onions if you have them and add soy-based sour cream.