A wonderfully fragrant vegetarian chili - serve with couscous, rice, or toasted pita.
My Private Note
Units: US | Metric
- 4 large ancho chilies
- 3 cups water
- 8 large whole garlic cloves
- 1 yellow onion, chopped
- 1 1/2 teaspoons ground turmeric
- 1 1/2 teaspoons ground cinnamon
- 1 1/2 teaspoons ground cumin
- 1 1/2 teaspoons ground coriander
- 1 (28 ounce) can chopped tomatoes
- 1 butternut squash, halved, seeded, peeled, and cut into 1/2-inch cubes
- 2 (15 1/2 ounce) cans chickpeas
- 2 zucchini, cut into 1/2-inch dice
- 1/3 cup sliced dried apricot
- 1/3 cup sliced pitted prune
- 1In a saucepan, combine the chilies and water and bring to a boil. Remove from heat. Cover and let stand for 15 minutes.
- 2Transfer the chilies to a work surface; reserve the liquid.
- 3Discard the stems and seeds from the chilies.
- 4In a food processor or blender, combine the chilies with 4 whole garlic cloves and 1/2 cup of the liquid. Process until smooth. Set aside.
- 5Heat a heavy pot over medium heat. Coat the pot with nonstick cooking spray.
- 6Chop the remaining 4 garlic cloves and add to the pot, along with the onion, turmeric, cinnamon, cumin, and coriander.
- 7Sauté until the onion and garlic have softened, about 5 minutes.
- 8Stir in the tomatoes and their juices, butternut squash, and the chili puree.
- 9Cover and simmer, stirring occasionally, until the squash is just tender, about 25 minutes.
- 10Stir in the chickpeas with their liquid, the zucchini, dried apricots, and prunes. Simmer, uncovered, until all the squashes are tender, about 15 minutes more.
- 11Transfer to a warmed serving dish and serve hot.
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Nutritional Facts for Moroccan-Spiced Vegetarian Chili
Serving Size: 1 (705 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 387.1
- Calories from Fat 31
- Total Fat 3.5 g
- Saturated Fat 0.4 g
- Cholesterol 0.0 mg
- Sodium 469.6 mg
- Total Carbohydrate 83.7 g
- Dietary Fiber 17.2 g
- Sugars 17.1 g
- Protein 13.5 g