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.
INSANELY EASY VEGETARIAN CHILI
This chili is SO easy to make. You can pretty much throw whatever you have into the pot and it'll be great. (I added some leftover salsa once.) It's very colorful, not to mention delicious.
Provided by Tia the Baker
Categories Soups, Stews and Chili Recipes Chili Recipes Vegetarian
Time 55m
Yield 8
Number Of Ingredients 15
Steps:
- Heat oil in a large saucepan over medium heat. Saute onions, carrots, and garlic until tender. Stir in green pepper, red pepper, celery, and chili powder. Cook until vegetables are tender, about 6 minutes.
- Stir in mushrooms, and cook 4 minutes. Stir in tomatoes, kidney beans, and corn. Season with cumin, oregano, and basil. Bring to a boil, and reduce heat to medium. Cover, and simmer for 20 minutes, stirring occasionally.
Nutrition Facts : Calories 155.1 calories, Carbohydrate 29 g, Fat 3 g, Fiber 8.1 g, Protein 6.8 g, SaturatedFat 0.4 g, Sodium 423.3 mg, Sugar 6.8 g
QUICK VEGETARIAN CHILI WITH AVOCADO SALSA
Make and share this Quick Vegetarian Chili With Avocado Salsa recipe from Food.com.
Provided by Wynner
Categories Black Beans
Time 40m
Yield 6 serving(s)
Number Of Ingredients 24
Steps:
- 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.
- Avocado Salsa: Combine the last seven ingredients; toss mixture gently. Serve salsa immediately.
- Note: Store chili in an airtight container in the refrigerator for up to 2 days.
Nutrition Facts : Calories 248.6, Fat 6.5, SaturatedFat 1.8, Cholesterol 5.9, Sodium 83.9, Carbohydrate 41.6, Fiber 11.6, Sugar 6.2, Protein 9.9
QUICK VEGETARIAN CHILI WITH AVOCADO SALSA RECIPE - (5/5)
Provided by bedwards99
Number Of Ingredients 18
Steps:
- 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. Note: Store chili in an airtight container in the refrigerator for up to 2 days.
CHILLI & AVOCADO SALSA SWEET POTATOES
A fresh, summery vegan recipe that won't break the bank. Get 5 of your 5 a day the easy way
Provided by Chelsie Collins
Time 1h
Number Of Ingredients 12
Steps:
- Heat oven to 200C/180C fan/gas 6. Prick the sweet potatoes with a fork and bake for 40-45 mins, or until tender and cooked.
- Meanwhile, heat the oil in a deep frying pan and cook the onion for about 10 mins until softening. Add the garlic and paprika, and stir for 1 min. Tip in the tomatoes, then bring to a gentle simmer, season well and leave to bubble away for 10-15 mins.
- To make the salsa, combine the avocado, chilli and coriander in a small bowl. Pour the mixed beans into the pan with the red peppers. Warm through for 5 mins and taste.
- Halve each baked potato, ladle over the chilli and spoon on the salsa. Add a dollop of coconut yogurt to each half before serving, if you like.
Nutrition Facts : Calories 594 calories, Fat 17 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 78 grams carbohydrates, Sugar 37 grams sugar, Fiber 24 grams fiber, Protein 18 grams protein, Sodium 0.3 milligram of sodium
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