Vegetarian Chili With Avocado Cream Recipes
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.
VEGETARIAN CHILI WITH AVOCADO SALSA AND SOUR CREAM
This Mexican-inspired, vegetarian chili is a hearty meal to serve a crowd. Made with Veggie Ground Round, it has the taste and substance of a chili made with meat, so even meat-lovers will love it! Serve with some avocado salsa and a big dollop of sour cream to counteract the spiciness. If you'd prefer to use actual meat, ground beef, turkey or chicken are easy to swap in. Makes great leftovers!
Provided by Chelsea
Categories Main
Time 2h10m
Yield 8
Number Of Ingredients 28
Steps:
- In a large, heavy-bottom pot over medium heat, saute onions in oil until softened, about 5 minutes. Add in garlic, jalapeno, peppers, carrots, chili powder, cumin, oregano, red chili flakes and salt; stir well and cook for another 5 minutes until peppers have softened.
- Stir in tomato paste, then crumble in the ground round. Add the beans, diced tomatoes and vegetable broth, stirring well. Bring to a boil, then cover and simmer on low for 1½ to 2 hours until the vegetables have cooked down and the chili has thickened.
- To make the avocado salsa, combine all ingredients in a small bowl. Serve on top of a large bowl of chili with a big dollop of sour cream.
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- Heat the oil in a Dutch oven over medium-high heat. Add onion and bell pepper; sauté 3 minutes. Add chili powder and next 4 ingredients (chili powder through green chiles); cook 1 minute. Stir in barley and next 4 ingredients (barley through broth); bring to a boil. Cover, reduce heat, and simmer for 20 minutes or until barley is tender. Stir in cilantro. Serve with sour cream, lime wedges, chips, and Avocado Salsa.
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- In a large pot or Dutch oven, heat the olive oil and fry the onion over medium heat for 4-5 minutes until translucent.
- Add the garlic and green chili and continue to cook for another minute until fragrant. Stir in the ground cumin, oregano, and cayenne pepper and cook for 30 more seconds.
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2020-01-12 Heat ¼ cup extra-virgin olive oil in a large saucepan or Dutch oven over medium-high. Add onion, garlic, cilantro stems, and 2 tsp. chili powder …
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4.7/5 (88)Servings 4-6
From bonappetit.com
4.7/5 (88)Servings 4-6
- Prep your ingredients: First, finely chop 1 large white onion. Cut in half from top to bottom. Trim top, then peel onion skin and first tough layer; discard. Leave root end on. Make slices parallel to cutting board, starting close to the board and moving upward. Then make slices lengthwise from top of onion to root end. Slice across onion, again from top to bottom, and you’ll come away with nice little cubes. Run your knife through once more if any pieces are too big. You should have about 2 cups chopped onions. Set aside 2 Tbsp. for serving.
- Smash, peel, and finely chop 6 garlic cloves. Separate leaves from stems from ½ bunch cilantro. Coarsely chop leaves; set aside for serving. Finely chop stems. Using a fork, pull 1 chipotle chile from can, then finely chop until a paste forms. Transfer to a small bowl, along with 1 tsp. adobo sauce from can. Add ¼ cup tomato paste. Drain and rinse 2 15-oz. cans pinto beans.
- Heat ¼ cup extra-virgin olive oil in a large saucepan or Dutch oven over medium-high. Add onion, garlic, cilantro stems, and 2 tsp. chili powder and cook, stirring frequently, until onion is starting to soften, 5–6 minutes. Add tomato paste mixture and cook, stirring frequently, until brick red and starting to stick to bottom of pan, 2–3 minutes.
- Add 1 28-oz. can fire-roasted tomatoes and bring to a simmer. Cook, stirring frequently, until tomatoes are cooked down and slightly darker in color, 8–10 minutes.
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- In large pan over medium high heat, heat oil and cook diced onion and bell pepper until slightly browned, about 10 minutes. Stir occasionally only to prevent burning. Add minced garlic, stir, and cook for a couple more minutes.
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- Add the remaining 1 tablespoon of olive oil to the soup pot over medium high heat. Add the celery, carrots, bell pepper, and 1/4 teaspoon kosher salt. Sauté until the vegetables begin to soften, 3 to 5 minutes, stirring frequently. Increase the heat to high and add the pureed tomato mixture. Bring to a spluttery boil and continue cooking, stirring continuously, until very thick, about 2-3 minutes.
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- In a large Dutch oven or heavy-bottomed pot over medium heat, warm the olive oil until shimmering. Add the chopped onion, bell pepper, carrot, celery and 1/4 teaspoon of the salt. Stir to combine and cook, stirring occasionally, until the vegetables are tender and the onion is translucent, about 7 to 10 minutes.
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- In a large Dutch oven or similar large, sturdy pot, heat the olive oil over medium. Once it is hot, add the onion, red bell peppers, green bell pepper, and sweet potato. Cooking, stirring occasionally, until the onions are translucent, about 8 minutes.
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From pinterest.ca
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Jan 6, 2018 - Get the most out of your fresh veggies by making this easy, make-ahead vegetarian chili recipe for a crowd. Jan 6, 2018 - Get the most out of your fresh veggies by making this easy, make-ahead vegetarian chili recipe for a crowd. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to …
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