Vegetarian Chili with Avocado Cream
"The chili can be made four days ahead and stored in the refrigerator. Reheat it on the stove top before serving...."
INGREDIENTS
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3 ancho chiles, rinsed
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2 tablespoons cumin seeds
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8 cloves garlic, peeled
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2 tablespoons chopped chipotle chiles in adobo
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1/3 cup extra-virgin olive oil
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1 large fennel bulb, finely chopped (about 2 1/2 cups)
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5 stalks celery, finely chopped (about 2 1/2 cups)
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2 large onions, finely chopped (about 4 cups)
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1 tablespoon plus 1 teaspoon coarse salt
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1/2 cup tomato paste
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2 cans (28 ounces each) diced tomatoes
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3/4 cup dried brown lentils
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2 pounds sweet potatoes, peeled and cut into 1/2-inch cubes (about 6 1/2 cups)
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1 can (15 ounces) black beans, drained and rinsed
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1 can (15 ounces) black-eyed peas, drained and rinsed
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Cilantro leaves, for serving
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Avocado Cream, for serving
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