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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Suryoda Rana Magar
[email protected]I will definitely be making this chili again and again.
Chyon Chyon
[email protected]This is the best vegetarian chili I've ever had.
Sangita Shahi malla
[email protected]5 stars!
Mafia gang official
[email protected]I highly recommend this vegetarian chili recipe. It's a delicious and easy-to-make meal that everyone will enjoy.
Kellyfx
[email protected]This chili is so good, I could eat it every day.
Shukrat Nankabirwa
[email protected]I've made this chili several times and it's always a hit. It's my go-to recipe for vegetarian chili.
omer abdulrahman
[email protected]This chili is perfect for a party or potluck. It's easy to make and everyone will love it.
Md fahim faysal
[email protected]I love the addition of the avocado cream. It really makes the chili extra creamy and delicious.
Nini Lover
[email protected]This chili is a great way to get your kids to eat their vegetables.
Sbongile Ngidi
[email protected]I'm not a vegetarian but I really enjoyed this chili. It's so flavorful and satisfying.
Amanda Gjeka
[email protected]This chili is a great source of protein and fiber. It's also low in fat and calories.
Brazil gaming
[email protected]I made this chili in my slow cooker and it turned out perfect. It was so easy to just throw all the ingredients in the slow cooker and let it cook all day.
afif sabbir
[email protected]This chili is a great way to use up leftover vegetables. I had some leftover corn and tomatoes and this was the perfect way to use them up.
Mr Jeremy Allaire
[email protected]I love the combination of flavors in this chili. The sweetness of the corn and the tanginess of the tomatoes really complement each other.
Takalo Mleya
[email protected]This recipe is so easy to follow and the chili turned out amazing! I will definitely be making it again.
Ado Tymani
[email protected]I made this chili for my family last night and they loved it! Even my picky kids ate it all up.
Afsheen Tahir
[email protected]This vegetarian chili is a delicious and hearty meal that is perfect for a cold winter day. The avocado cream adds a creamy and tangy flavor that really takes the chili to the next level.