VEGETARIAN CHILI WITH BUTTERNUT SQUASH AND MOROCCAN SPICES
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
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.
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MD Mushfik0
[email protected]I'm not sure what went wrong, but my chili turned out bland. I followed the recipe exactly, but it just didn't have much flavor.
CJX_Gaming
[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.
Saidajannatmim Mim
[email protected]I love the unique flavor of this chili. The Moroccan spices really set it apart from other vegetarian chili recipes.
Raja Saif007
[email protected]This chili is a great way to use up leftover butternut squash. It's also a very affordable meal to make.
Peter Williams
[email protected]I'm not a vegetarian, but I really enjoyed this chili. It's hearty and flavorful, and the butternut squash adds a nice touch.
Kyrah Lizz
[email protected]This chili is so flavorful and satisfying. I love the way the spices blend together and the butternut squash adds a nice sweetness.
Shankar Kc
[email protected]I made this chili for a party and it was a huge hit! Everyone loved it, even the meat-eaters.
J2 Sumsung
[email protected]This is the best vegetarian chili I've ever had! The flavors are incredible and the butternut squash gives it a really nice texture.
Thembisile Mteshane
[email protected]This chili was so easy to make and it tasted amazing! I loved the combination of spices and the butternut squash added a nice sweetness. I will definitely be making this again.
Donnella Weston
[email protected]I followed the recipe exactly and it turned out great! The chili had a nice kick to it, and the squash was cooked perfectly. I served it with sour cream and shredded cheese, and it was a hit with my family.
Cyclone
[email protected]This vegetarian chili with butternut squash and Moroccan spices was a delicious and hearty meal! The butternut squash added a sweetness that balanced out the spices perfectly. I will definitely be making this again.