Best Moroccan Spiced Vegetarian Chili Recipes

VEGETARIAN CHILI WITH BUTTERNUT SQUASH AND MOROCCAN SPICES

Vegetarian Chili With Butternut Squash and Moroccan Spices image

This Moroccan-inspired take on vegetable chili is not so much spicy as it is spiced, using ingredients you're likely to have stocked in your pantry. In place of the same old kidney beans, this recipe uses butternut squash, cauliflower and chickpeas, making it a lighter, fresher update on the classic dish. Like any good pot of chili, this is even better reheated the next day.

Provided by Lidey Heuck

Categories dinner, one pot, soups and stews, vegetables, main course

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 17

Ingredients

3 tablespoons olive oil
1 large yellow onion, chopped (about 2 cups)
1 1/2 teaspoons ground chili powder
1 1/2 teaspoons ground sweet or hot paprika
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1 tablespoon minced garlic (about 3 cloves)
1 (2- to 2 1/2-pound) butternut squash, peeled, seeded and cut into 1/2-inch cubes
2 (15-ounce) cans chickpeas, drained and rinsed
4 cups low-sodium vegetable broth
1 (28-ounce) can crushed tomatoes
1 tablespoon tomato paste
2 teaspoons brown sugar
2 teaspoons kosher salt, plus more to taste
1/2 medium head cauliflower, trimmed and cored
Plain yogurt or sour cream, for serving (optional)
Thinly sliced scallions, for serving (optional)

Steps:

In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium. Add the onions, chili powder, paprika, cumin and cinnamon, and cook until tender, stirring often and lowering the heat as necessary to keep the spices from burning, 6 to 8 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. (Be careful not to let the garlic burn.)
Add the squash, chickpeas, broth, tomatoes, tomato paste, brown sugar and 2 teaspoons salt, and bring to a boil over medium-high heat. Reduce the heat to low and simmer, partially covered, for 20 minutes. Meanwhile, cut the cauliflower into bite-size florets, trimming and discarding any long stems.
Add the cauliflower to the pot and simmer uncovered, stirring occasionally, until the chili is thick and the vegetables are very tender, 20 to 25 minutes.
Season to taste with salt, and serve hot, with yogurt and scallions, if desired.

MOROCCAN CHICKPEA CHILI

Moroccan Chickpea Chili image

A very unusual chili, spicy and hearty, but no meat. Pretty much made as printed in the sept 2007 issue of Cooking Light. Delightful

Provided by Umberle

Categories Beans

Time 40m

Yield 4 serving(s)

Number Of Ingredients 19

Ingredients

2 teaspoons olive oil
1 cup onion, chopped
3/4 cup celery, chopped
1/2 cup carrot, chopped
2 garlic cloves, minced
2 teaspoons ground cumin
2 teaspoons paprika
1 teaspoon ground ginger
1/2 teaspoon ground turmeric
1/4 teaspoon ground black pepper
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground red pepper
1 1/2 cups water
2 tablespoons no-added-salt tomato paste
2 (15 1/2 ounce) cans chickpeas, rinsed and drained
1 (14 1/2 ounce) can no-salt-added diced tomatoes, undrained
2 tablespoons fresh cilantro, chopped
1 tablespoon lemon juice, fresh

Steps:

Heat oil in a large saucepan over medium high heat. Add onion, celery, carrot, and garlic to pan; cook stirring constantly for 5 minutes.
Stir in cumin, and next 7 ingredients (to ground red pepper); cook 1 minute, stirring constantly.
Add water tomato paste, chickpeas and tomatoes; bring to a boil. Cover, reduce heat, and simmer 20 minutes. Stir in cilantro and juice.

Nutrition Facts : Calories 346.4, Fat 5.5, SaturatedFat 0.7, Sodium 851.1, Carbohydrate 64.3, Fiber 13.1, Sugar 6.8, Protein 13.3

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