MOROCCAN-SPICED VEGETARIAN CHILI
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
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
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Wasi Haider
[email protected]This is the best vegetarian chili I've ever had. It's so flavorful and satisfying. I will definitely be making this again and again.
nabirah nabirah
[email protected]This chili is amazing! I love the combination of spices and the sweetness from the butternut squash. I will definitely be making this again.
Keren Amoah
[email protected]This chili was a huge disappointment. It was watery and flavorless. I would not recommend this recipe.
Mduduzi Sthole
[email protected]I followed the recipe exactly and the chili turned out way too salty. I had to add a lot of water to dilute it.
Shant Dreamz
[email protected]I found this chili to be a bit bland. I think it could use more spices.
Barsha Lama
[email protected]This chili is a bit spicy for my taste, but I still enjoyed it. I would recommend using less cayenne pepper if you don't like spicy food.
Aminjan Daryab
[email protected]I'm always looking for new vegetarian chili recipes and this one is definitely a keeper. It's easy to make and packed with flavor.
chaudhary yasir
[email protected]This chili is a great way to use up leftover vegetables. I had some butternut squash and zucchini that I needed to use up and this recipe was perfect.
Ahmad Nadaf Raj
[email protected]I made this chili for a potluck and it was a huge hit! Everyone loved the unique flavor and the fact that it was vegetarian.
khawar tasleem
[email protected]I followed the recipe exactly and the chili turned out great! I love the combination of spices and the sweetness from the butternut squash.
Harun Hoseen
[email protected]This is the best vegetarian chili I've ever had! It's so flavorful and satisfying. I will definitely be making this again and again.
Mohammed Sheriff
[email protected]I'm not a vegetarian, but I really enjoyed this chili. It's hearty and flavorful, and the spices are perfectly balanced. I will definitely be making this again.
test test
[email protected]This vegetarian chili is packed with flavor! The Moroccan spices give it a unique and delicious twist. I served it with rice and a dollop of yogurt and it was a hit with my family.