Save this for your next game day snack and shop all things Martha Stewart at @JCPenney. #JCPpartner Vegetarian Chili with Avocado Cream Prep Time: 45 mins. Total Time: 2 hrs 30 mins Yield: 5 quarts, serves 10 1. Boil 3 cups water. Meanwhile, toast ancho chiles in a cast-iron skillet over medium-high heat, turning frequently, until fragrant and darkened, about 2 minutes. Add to the boiling hot water. (Use a small bowl or plate to keep submerged, if necessary.) Let stand until chiles are very soft, about 30 minutes. 2. Toast cumin seeds in skillet over medium heat, until fragrant, about 30 seconds. Transfer to a mortar and pestle or spice grinder; cool. Grind to a fine powder. 3. Drain anchos (reserve soaking liquid) remove and discard stems and seeds. Place chiles in mortar and pestle with garlic and chipotle chiles; pound to a paste (or pulse in a food processor). Set aside. 4. Heat oil in a large Dutch oven over medium-high. Add vegetables and 1 tablespoon salt. Reduce hea...