Meaty, Meat-less Chili

Total Time:
1 hr 55 min
10 min
1 hr
45 min

4 servings

  • 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
  • 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.

View All

Cooking Tips
More Recipes and Ideas
Loading review filters...

    This recipe is featured in:

    Game-Day Parties