VEGETARIAN CHILI WITH AVOCADO CREAM
The chili can be made four days ahead and stored in the refrigerator. Reheat it on the stove top before serving.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 2h30m
Yield Makes 5 quarts
Number Of Ingredients 17
Steps:
- Boil 3 cups water in a medium saucepan. Meanwhile, heat a cast-iron skillet over medium-high heat. Add ancho chiles and toast, turning frequently, until fragrant and darkened, about 2 minutes. Transfer to a medium mixing bowl and cover with boiling water. (Use a small bowl or plate to keep submerged, if necessary.) Let stand until chiles are very soft, at least 30 minutes.
- Meanwhile, place cumin seeds in skillet over medium heat and toast, stirring frequently, until fragrant, about 30 seconds. Immediately transfer to a mortar and pestle or spice grinder and let cool completely. Grind to a fine powder; set aside.
- Drain ancho chiles, reserving soaking liquid; remove and discard stems and seeds. Place chiles in mortar and pestle with garlic and chipotle chiles, and pound into a thick paste (or pulse in a food processor). Set aside.
- Heat oil in a large pot over medium-high heat until shimmering. Add chopped vegetables and 1 tablespoon salt and cook, stirring frequently, until caramelized and golden brown, 45 minutes to 1 hour. (Reduce heat if necessary to prevent blackening.)
- Add cumin and cook over medium-high heat, stirring, until fragrant, 30 seconds. Add chile mixture, tomato paste, and 1 teaspoon salt and cook, stirring, 5 minutes. Stir in tomatoes, reserved chile-soaking liquid, lentils, and 5 cups water. Increase heat to high and bring to a boil, then reduce heat to low, cover, and simmer, stirring occasionally, 30 minutes.
- Add sweet potatoes, black beans, and black-eyed peas, stirring to combine. Return to a simmer and cook, covered, stirring occasionally, until lentils and potatoes are tender, about 30 minutes. Serve with cilantro and avocado cream.
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Charles Leach
[email protected]Overall, I really enjoyed this vegetarian chili. It's a flavorful and hearty dish that is perfect for a cold night.
Vanellope Capahi
[email protected]This chili is a great meal prep option. I make a big batch on the weekend and then eat it for lunch all week.
Sinovuyo Booi
[email protected]I love the smoky flavor of this chili. It's so rich and complex.
Mahmoudali Shehk
[email protected]I'm not a vegetarian, but I'm trying to eat less meat. This chili is a great way to get my vegetables in.
Gee Braun
[email protected]I didn't have any avocado on hand, so I used guacamole instead. It was still good, but I think it would have been better with fresh avocado.
Maxamed zaid Nor
[email protected]This recipe is a bit too complicated for me. I'm not a very experienced cook.
Emma Sullivan
[email protected]I'm not sure what I did wrong, but my chili turned out really bland. I think I might have forgotten to add the spices.
Faroel Abdoel
[email protected]This chili is a bit spicy for me, but I still enjoyed it. Next time I'll use less chili powder.
Basmala Nasser
[email protected]I made this chili in my slow cooker and it turned out perfect. It's a great way to have a hot and delicious meal ready when you get home from work.
xamu zee
[email protected]I'm allergic to avocado, so I used sour cream instead. It was still delicious!
Mr K
[email protected]I love that this chili is so versatile. You can add or remove ingredients to suit your own taste.
Robin Slack
[email protected]This chili is a great way to use up leftover vegetables. I always have a bunch of odds and ends in my fridge and this is a great way to use them up.
sayful islam anu412
[email protected]I'm not a big fan of chili, but this recipe changed my mind. It's so flavorful and the avocado cream adds a really nice touch.
Sherry Peyton
[email protected]I made this chili for a potluck and it was a huge success! Everyone loved it and asked for the recipe.
GMX STUDIOZ
[email protected]I followed the recipe exactly and the chili turned out great! The avocado cream is a must-try.
Morianzo morianzo
[email protected]This chili is so easy to make and it's so delicious! I love that it's a healthy and hearty meal that my whole family can enjoy.
Aniiqts
[email protected]I'm not a vegetarian, but I really enjoyed this chili. It's packed with flavor and the avocado cream adds a nice creamy texture.
Heude Kanxa
[email protected]This is the best vegetarian chili I've ever had! The flavors are so rich and complex, and the avocado cream is the perfect finishing touch.
Hamidul Islam
[email protected]I made this chili last night and it was a hit with my family! Even my picky kids loved it. The avocado cream is a great addition and really makes this chili special.
Sariyah Millican
[email protected]This vegetarian chili is a hearty and flavorful dish that is perfect for a cold night. The avocado cream adds a creamy and tangy touch that takes this chili to the next level.