Moroccan-Spiced Vegetarian Chili Recipe

Name: Moroccan-Spiced Vegetarian Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
In a saucepan, combine the chilies and water and bring to a boil. Remove from heat. Cover and let stand for 15 minutes.
2
Transfer the chilies to a work surface; reserve the liquid.
3
Discard the stems and seeds from the chilies.
4
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.
5
Heat a heavy pot over medium heat. Coat the pot with nonstick cooking spray.
6
Chop the remaining 4 garlic cloves and add to the pot, along with the onion, turmeric, cinnamon, cumin, and coriander.
7
Saute until the onion and garlic have softened, about 5 minutes.
8
Stir in the tomatoes and their juices, butternut squash, and the chili puree.
9
Cover and simmer, stirring occasionally, until the squash is just tender, about 25 minutes.
10
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.
11
Transfer to a warmed serving dish and serve hot.

600

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 4 large ancho chilies, 3 cups water, 8 large whole garlic cloves, 1 yellow onion, chopped, and more.

Yes, Moroccan-Spiced Vegetarian Chili falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Moroccan-Spiced Vegetarian Chili

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