Best Vegetarian Chili With Butternut Squash And Moroccan Spices Recipes

Vegetarian Chili With Butternut Squash and Moroccan Spices image

Provided by Lidey Heuck

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 17

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-Spiced Vegetarian Chili image

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.