Vegetarian Chili with Avocado Cream

marthastewart.com

Anniinbc

3 ancho chiles, rinsed

2 tablespoons cumin seeds

8 cloves garlic, peeled

2 tablespoons chopped chipotle chiles in adobo

⅓ cup extra-virgin olive oil

1 large fennel bulb, finely chopped (about 2 ½ cups)

5 stalks celery, finely chopped (about 2 ½ cups)

2 large onions, finely chopped (about 4 cups)

1 tablespoon plus 1 teaspoon coarse salt

½ cup tomato paste

2 cans (28 ounces each) diced tomatoes

¾ cup dried brown lentils

2 pounds sweet potatoes, peeled and cut into ½-inch cubes (about 6 ½ cups)

1 can (15 ounces) black beans, drained and rinsed

1 can (15 ounces) black-eyed peas, drained and rinsed

Cilantro leaves, for serving

Avocado Cream, for serving

Directions at marthastewart.com

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