Vegetarian chili with mushrooms

Ingredients:

• 8 portobello mushrooms, sliced, membranes removed
• 850 g rinsed canned black beans
• 430 g of diced or crushed canned roasted tomatoes
• 3 medium dried ancho peppers
• 1 liter of vegetable or chicken broth
• 0.25 cup olive oil
• 4 large cloves of garlic, thinly sliced
• 1 large onion, chopped
• 1 thinly sliced ​​green or red chili
• Salt and ground black pepper
• 1/2 tbsp smoked paprika
• Incomplete tablespoon of cumin
• Incomplete tablespoon of coriander
• A pinch of ground cinnamon
• 1 ripe avocado
• 1 cup sour cream
• Juice of 1 lime
• A handful of cilantro or parsley
• Toasted pumpkin or sunflower seeds for garnish, optional
• 60 g tortilla chips (see recipe) chips with guacamole sauce), optional

Preparation:

1. Cut the stems off the ancho peppers, discard the seeds, and add them to the broth in a saucepan. Bring the mixture to a boil, then reduce the heat and keep the broth warm.
   
   Heat a Dutch oven over medium-high heat with 0.25 cups of olive oil, or about 4 turns of the pan. Add the mushrooms to the hot oil and cook for 12-15 minutes. Then add the garlic, onion, chili, salt, and black pepper and cook for another 5-6 minutes until softened. Then sprinkle with a spice mix of paprika, cumin, coriander, and cinnamon.
   
   Puree the reconstituted chili and broth in a food processor. Add the mixture, beans, and tomatoes to the chili and simmer for 15 minutes until thickened. Then turn off the heat, let cool, cover, and refrigerate for later use as a pre-made chili.
2. Heat in a covered pan over medium-high heat, stirring frequently, until the chili begins to simmer, then remove the lid and simmer until serving.
   
   Combine avocado, sour cream, lime juice, cilantro, and salt in a food processor to create a smooth chili sauce. Serve the vegetarian chili in shallow bowls and use as a garnish. avocado sauce, as well as pumpkin seeds and tortilla chips if desired.