MOROCCAN-SPICED VEGETARIAN CHILI

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Moroccan-Spiced Vegetarian Chili image

Make and share this Moroccan-Spiced Vegetarian Chili recipe from Food.com.

Provided by AspiringCookie

Categories     Vegetable

Time 1h

Yield 6 serving(s)

Number Of Ingredients 14

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

Steps:

  • In a saucepan, combine the chilies and water and bring to a boil. Remove from heat. Cover and let stand for 15 minutes.
  • Transfer the chilies to a work surface; reserve the liquid.
  • Discard the stems and seeds from the chilies.
  • In 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.
  • Heat a heavy pot over medium heat. Coat the pot with nonstick cooking spray.
  • Chop the remaining 4 garlic cloves and add to the pot, along with the onion, turmeric, cinnamon, cumin, and coriander.
  • Sauté until the onion and garlic have softened, about 5 minutes.
  • Stir in the tomatoes and their juices, butternut squash, and the chili puree.
  • Cover and simmer, stirring occasionally, until the squash is just tender, about 25 minutes.
  • Stir in the chickpeas with their liquid, the zucchini, dried apricots, and prunes. Simmer, uncovered, until all the squashes are tender, about 15 minutes more.
  • Transfer to a warmed serving dish and serve hot.

Nutrition Facts : Calories 387.2, Fat 3.5, SaturatedFat 0.4, Sodium 469.6, Carbohydrate 83.7, Fiber 17.2, Sugar 17.1, Protein 13.6

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