• prep: 45 min
• cook: 0 hr
• total: 45 min

servings:

The chili can be made four days ahead and stored in the refrigerator. Reheat it on the stove top before serving.

• 3 ancho chiles, rinsed
• 2 tablespoons cumin seeds
• 8 cloves garlic, peeled
• 2 tablespoons chopped chipotle chiles in adobo
• 1/3 cup extra-virgin olive oil
• 1 large fennel bulb, finely chopped (about 2 1/2 cups)
• 5 stalks celery, finely chopped (about 2 1/2 cups)
• 2 large onions, finely chopped (about 4 cups)
• 1 tablespoon plus 1 teaspoon coarse salt
• 1/2 cup tomato paste
• 2 cans (28 ounces each) diced tomatoes
• 3/4 cup dried brown lentils
• 2 pounds sweet potatoes, peeled and cut into 1/2-inch cubes (about 6 1/2 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

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