Meaty, Meat-less Chili Recipe

Name: Meaty, Meat-less Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
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.
2
Heat a Dutch oven over medium-high heat with 1/4 cup extra-virgin olive oil, 4 turns of the pan.
3
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.
4
Puree the reconstituted chiles and stock in a food processor.
5
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.
6
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.
7
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.
8
Serve the chili in shallow bowls and garnish with the avocado sauce, pepitas, if using, and a few tortilla chips, if using.

519

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 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, and more.

Yes, Meaty, Meat-less Chili falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Meaty, Meat-less Chili

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