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Vegetarian Chili with Avocado Cream

Recipe photo courtesy of Marcus Nilsson

The chili can be made four days ahead and stored in the refrigerator. Reheat it on the stove top before serving.

Source: Martha Stewart Living, January/February 2014
Total Time Prep Servings Yield

Ingredients

Directions

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19
  • ct4552149
    18 DEC, 2017
    This recipe is fantastic! It make a large serving and was affordable to make (bought almost all organic ingredients). I made this for a holiday craft party and everyone was commenting on the delicious and subtle, smokey flavor. This would make a great winter staple for batch cooking as well!
    Reply
  • jenniferhumeni1
    10 DEC, 2017
    I don't know how this recipe doesn't have exclusively five stars. EVERY time I make this, I get rave reviews and begged for the recipe. It is one of my staples, and I've made it for family, for entertaining, and even for a team of volunteers as a thank you supper. Vegetarians adore it, but just as importantly - meat eaters go crazy for this as well! It is a complex, delicious dish that I am thrilled I found on here. The avocado cream is also a smash and I've stolen the recipe to use with other dishes. Brava, Martha!
    Reply
  • MS11009859
    12 OCT, 2014
    I was so skeptical of this recipe - fennel and all that CELERY??? I was wrong. This is one of the best vegetarian chilis we've ever made. I think the spice level can vary widely. I like a somewhat low level of spice and this was not spicy to me. It probably depends on your anchos, etc. We did accidentally throw out the water that the chilis were soaked in and had to use plain water, this may have reduced the spiciness as well. As mentioned before, this makes a HUGE pot of chili. Plenty to freeze
    Reply
  • MS11009859
    12 OCT, 2014
    I was so skeptical of this recipe - fennel and all that CELERY??? I was wrong. This is one of the best vegetarian chilis we've ever made. I think the spice level can vary widely. I like a somewhat low level of spice and this was not spicy to me. It probably depends on your anchos, etc. We did accidentally throw out the water that the chilis were soaked in and had to use plain water, this may have reduced the spiciness as well. As mentioned before, this makes a HUGE pot of chili. Plenty to freeze
    Reply
  • MelissaEC
    27 SEP, 2014
    This is one of the best chili's I've ever had. It's pretty spicy, but very complex in flavor. Served it to some friends when they came over for game night and it was a huge hit. Also, it makes A TON. Great to freeze a bit for later.
    Reply

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