MEATY, MEAT-LESS CHILI
Provided by Rachael Ray : Food Network
Time 1h55m
Yield 4 servings
Number Of Ingredients 20
Steps:
- Stem and seed the ancho chiles and place in a pot with stock, bring the mixture to a boil then reduce the heat and keep warm.
- Heat a Dutch oven over medium-high heat with 1/4 cup extra-virgin olive oil, 4 turns of the pan. Add the mushrooms to the hot oil and brown 12 to 15 minutes, then add the garlic, onions, chile, salt and black pepper and soften 5 to 6 minutes more, season with a spice mixture of paprika, cumin, coriander, and cinnamon.
- Puree the reconstituted chiles and stock in a food processor. Add the chile stock mixture, beans, and tomatoes to the chili, cook 15 minutes until thickened, then turn off the heat, cool, cover and chill for make-ahead meal.
- To reheat: Cover the chili and place over medium to medium-high heat, stirring frequently until the chili bubbles, then uncover and simmer until ready to serve.
- Combine the avocado, sour cream, lime juice, cilantro, and salt in food processor and process into a smooth avocado-sour cream sauce for stirring into the chili. Serve the chili in shallow bowls and garnish with the avocado sauce, pepitas, if using, and a few tortilla chips, if using.
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Safayat Alam
[email protected]This chili is a staple in my household. It's always a crowd-pleaser and it's so easy to make.
Sojib hasan
[email protected]I'm new to cooking and this chili was a great recipe for me to start with. It was easy to follow and the chili turned out delicious.
Hightower Boy
[email protected]This chili is a great meatless option for a weeknight meal. It's quick and easy to make, and it's always a hit with my family.
Ferdinand Ebadeabu
[email protected]I followed the recipe exactly and the chili turned out great! I highly recommend this recipe.
Ishal abbasi
[email protected]This chili is a bit too spicy for my taste, but it's still really good. I'll just add less chili powder next time.
CG CLAP THE OWNER
[email protected]I'm not a huge fan of lentils, but I really enjoyed this chili. The lentils were cooked perfectly and added a nice texture.
chantal van schalkwyk
[email protected]This chili is delicious! The perfect balance of spices and flavors.
Anowar Hossain
[email protected]This chili is so easy to make. I just threw all the ingredients in my slow cooker and let it cook all day.
Shah Zamin
[email protected]I made this chili for a potluck and it was a huge hit! Everyone loved it, even the meat-eaters.
Au Concepts
[email protected]This chili is a great way to get your kids to eat their vegetables. My kids love the sweet potatoes and corn in it.
Faith Muthoni
[email protected]I love that this chili is meatless, but it's still so packed with flavor. The mushrooms and lentils give it a really hearty texture.
Queen Huia
[email protected]This chili is amazing! I've made it several times now and it's always a hit. It's so flavorful and hearty, and the perfect comfort food for a cold winter day.