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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

Description

Food Network Invites You To Try This Meaty, Meat-less Chili Recipe From Rachael Ray.

Food Network