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Vegetarian Chili with Avocado Cream

Martha Stewart
  • 150 minutes
  • Serves 10

INGREDIENTS

2 cans

each) diced tomatoes

3

Ancho chiles

1 can

Black beans

1 can

Black-eyed peas

3/4 cup

Brown lentils, dried

5

stalks Celery

1

Cilantro, leaves

1

Fennel bulb, finely chopped (about 2 1/2 cups), large

8 cloves

Garlic

2

Onions, finely chopped (about 4 cups), large

2

lbs Sweet potatoes

2 tbsp

Chipotle chiles in adobo

1/2 cup

Tomato paste

1 1/3 tbsp

Salt, coarse

1/3 cup

Olive oil, extra-virgin

2 tbsp

Cumin seeds

1

Avocado cream