5. Add the green pepper chunks and grated garlic to the center of the pot. Sautee for about 3 minutes. Combine all the ingredients and cook for 1 minute and then clear the center, pushing the vegetables to the perimeter
7. Add the mashed tomatoes, almond water, almonds, and all the seasoning: chili powder, dried oregano, cumin powder, sweetener, sweet paprika, salt, pepper and tamari (or sub with Worcestershire sauce). Stir well
If you are making this large batch for just one or two people, let the chili come to room temperature and then measure out single servings for one or two (or how many servings equal one meal for you or your family). Place in a labeled and dated freezer bag, or plastic container. Place in the freezer. When you want to use the frozen chili, take it out the night before and let it thaw in the refrigerator. Heat over medium low heat.