Chili and Cornbread

• Serves 6
• 4 portobello mushrooms, cubed 1/4 cup leek, minced

1. Toss mushrooms and leek in a little oil, tamari and lemon or lime juice to soften up. Set aside while assembling the rest.

• 1 medium carrot, finely chopped
• 2 celery stalks, finely chopped
• 1/3 cup red bell pepper, chopped
• 1/2 cup purple bell pepper (you could sub with any other pepper)

2. Place chopped veggies in a large bowl and set aside.

• 1 3/4 cups tomatoes
• 1 cup carrot
• 1 cup corn
• 1/2 cup sundried tomatoes, soaked for a few hours
• 1 1/2 tbs chili powder
• 2 tsp cumin
• 1/2 tsp paprika
• 1/2 tsp black pepper
• 1 garlic clove
• Optional – jalapeno pepper, to taste

3. Blend all ingredients until smooth. Taste and adjust seasonings. If desired, add jalapeno pepper, depending on how hot you like it.

Assembly
4. Pour sauce over chopped veggies. Add strained mushrooms and leek. Mix well.

5. Place bowl, covered, in the dehydrator at 110F for 4 hours. Then take cover off and leave for another hour. (this is an optional step, if you don’t have a dehydrator eat as is or warm very briefly on your stove top)