| Level: | Easy |
| Total: | 1 hr 55 min |
| Active: | 10 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 760 |
| Total Fat | 39 g |
| Saturated Fat | 10 g |
| Carbohydrates | 84 g |
| Dietary Fiber | 28 g |
| Sugar | 18 g |
| Protein | 30 g |
| Cholesterol | 41 mg |
| Sodium | 2184 mg |
Reviews
My wife and I are trying to reduce the amount of meat in our diet, but we love chili, especially in the winter. I tried a different meatless chili recipe that was good, but it was lacking something (meat). I figured portabellas would give me the meaty consistency I was looking for, so I searched Google for a portabella chili recipe. That’s how I found this one. I didn’t get the recipe exactly right. I couldn’t find ancho chiles, so I substituted jalapenos. That probably wasn’t the best idea. I figured out later that you’re probably supposed to use *dried* ancho chiles. For the “green or red chile,” I had a brain fart and bought a red pepper. I was skeptical about using eight portabella caps, but after I saw how much six had cooked down, I added the last two. Despite my amateurish mistakes and substitutions, the chili was still very good. I did not miss the meat at all! It was very filling. I will be making this again. I hope that it’s even better when I actually make it the way it was written. Oh – The topping is very good, too. I love cilantro, lime and avocado, but I usually don’t add sour cream to my chili, so there was something bad I normally wouldn’t add. I might try using Greek yogurt next time.
I have not tried this version yet so only gave it 4 stars. I plan on trying this recipe the next time my vegan sister visits. Rachel has a similar recipe with meat named beef and black bean chili which I have made and is very tasty. For those wondering what a scant palmful is – it’s about a tablespoon. Wondering what kind of chile’s people are using.
Rachel, How about making more vegetarian dishes? This one is a home run! I followed the recipe almost exactly as shown. The seasoning and flavor of the broth is outstanding–very restaurant quality. This is my new favorite chili recipe. Maybe my mushrooms were especially juicy–I ended up thickening it with about 2 T. flour. I also added 1 T. brown sugar. Served it over some short grain brown rice. I also added a little salt and some green Tabasco to the avocado cream, but that’s just personal preference. The chili was superb as is! Thanks.
Absolutely delish! Amazing balance of spices and veggies. Some others wanted it to be spicier but I thought it was just perfect! Just enough for a small kick but your mouth wasn’t on fire. I didn’t miss the meat either. Delish!!!!
This is delicious! I used half of a portion of the mushrooms & instead of a chili I used mild peppers in olive oil. I didn’t have coriander but this is the best chili ive ever had! I had to use beef stock, otherwise it would have been completely vegetarian. I love meat & wasn’t sure it would satisfy me, but it is a great recipe! If it’s any indication how good food can be without meat I believe becoming a vegetarian will be way easier than I could have anticipated! So flavorful & must try!
I love this chili! I had some spice rub mix which I used for the spices and just added a little cinnamon. That is such a nice extra flavor to have in this! I also added a red and yellow bell pepper to up the veggies in this dish. Nice and spicy. Goes well with brown rice on the side
Is there anyway to get the nutrition content for this recipe?
This was very heavy on the mushrooms when I first made it, so I added a can of kidney beans and an extra can of tomatoes. I also had to tweak the seasoning. How much is a palmful? I am a Weight Watcher, so I omitted the avocado, and served it with a small spoonful of nonfat plain yogurt instead of sour cream, and a toasted, not fried, corn tortilla broken into chips.
My husband is the chili maker in our house. And he very good at it. So I was very hesitant to make this. My husband and son made fun of it the entire process. Calling it “woman chili”. Well, the joke was on them. It got very quite while they were eating. It was a huge hit and they now want it to our regular menu’s. Thanks Rachel Ray, another great recipe!
Living in Texas we make and eat alot of chili. This recipe was easy to make and is very delicious. Being a weight watcher this is a wonderful healthy alternative to beef chili. I will make this again.