Meaty, Meat-less Chili
Total:
1 hr 55 min
Active:
10 min
Yield:
4 servings
Level:
Easy
Total:
1 hr 55 min
Active:
10 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

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.

More from:

Game-Day Parties

IDEAS YOU'LL LOVE

Cornbread-Chili Casserole

Recipe courtesy of Trisha Yearwood

Chili Verde

Recipe courtesy of Celeste Lucas|Mike Lucas

Indian Summer Turkey Chili

Recipe courtesy of Rachael Ray

Meaty Mushroom Lasagna

Recipe courtesy of Giada De Laurentiis

Pork Chili Verde

Recipe courtesy of Al Stevens

Texas Chili

Recipe courtesy of Guy Fieri

Turkey Chili

Recipe courtesy of Scott Uehlein|Nancy Lopez

Game Day Chili

Recipe courtesy of Geoffrey Zakarian

Chili-Corn Casserole

Recipe courtesy of Food Network Kitchen

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          Get Cooking