MEATY, MEAT-LESS CHILI

Meaty, Meat-less Chili image

Provided by Rachael Ray : Food Network

Time 1h55m

Yield 4 servings

Number Of Ingredients 20

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Ingredients

3 medium ancho chiles
1 quart vegetable or chicken stock-in-a-box
1/4 cup extra-virgin olive oil
8 portabella caps, wiped clean, gills scraped, chopped
4 large cloves garlic, thinly sliced
1 large onion, chopped
1 green or red chile, thinly sliced
Salt and freshly ground black pepper
A scant palmful smoked paprika
A scant palmful cumin
A scant palmful coriander
Pinch ground cinnamon
2 (15-ounce) cans black beans, rinsed and drained
1 (15-ounce) can fire-roasted diced or crushed tomatoes
1 ripe avocado
1 cup sour cream
Juice of 1 lime
A handful fresh cilantro or fresh parsley
Toasted pepitas or sunflower seeds for garnish, optional
Tortilla chips, 2 (1-ounce) bags or couple handfuls, optional

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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Rouk FF

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This was a great recipe. I made it for my family and everyone loved it.

Jabrina Holmes

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This chili is so good! I've made it several times now and it's always a hit. I love the combination of flavors and the fact that it's so easy to make. I usually serve it with cornbread or rice.

Zacherus Carroll

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I tried this recipe last night and it was delicious! I used ground turkey instead of beef and it turned out great. I also added some chopped carrots and celery for extra veggies. Thanks for sharing!

Herbert Mthokozisi

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This was a great recipe! I made it for my family and everyone loved it. The chili was flavorful and hearty, and it was the perfect meal for a cold winter night. I will definitely be making this again.

Victor Adegbanmire

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This chili is amazing! I've made it several times now and it's always a hit. I love that it's so versatile - I can add or remove ingredients to suit my taste. The last time I made it, I added some chopped bell peppers and corn and it was delicious. T

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