Best 2 Vegetarian Chili With Butternut Squash And Moroccan Spices Recipes

Indulge in a tantalizing culinary journey with this delectable Vegetarian Chili with Butternut Squash and Moroccan Spices. Embark on a flavorful adventure as you explore the harmonious blend of spices, the comforting warmth of butternut squash, and the hearty goodness of vegetarian chili. This exceptional dish is not just a culinary delight, it is also a symphony of health benefits, packed with the goodness of vegetables, beans, and nutrient-rich spices. Dive into the vibrant flavors of this Moroccan-inspired chili and embark on a culinary adventure that will leave your taste buds dancing.

The recipe collection also features a tantalizing lineup of additional vegetarian chili variations to suit every palate. From the classic Vegetarian Chili, bursting with the goodness of beans, tomatoes, and peppers, to the unique Sweet Potato Black Bean Chili, offering a delightful twist with roasted sweet potatoes and black beans. For those seeking a smoky and robust flavor, the Chipotle Black Bean Chili is a must-try, while the hearty Three Bean Vegetarian Chili delivers a satisfying combination of textures and flavors. And for a touch of international flair, the Thai Coconut Curry Chili promises an exotic blend of Thai spices and creamy coconut milk.

Check out the recipes below so you can choose the best recipe for yourself!

VEGETARIAN CHILI WITH BUTTERNUT SQUASH AND MOROCCAN SPICES

Vegetarian Chili With Butternut Squash and Moroccan Spices image

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

Ingredients

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

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

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

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

Tips:

Prep Your Ingredients: Dice the butternut squash, onions, and garlic before starting to save time. You can also use pre-cubed butternut squash to make the process even quicker.
Toast Your Spices: Toasting the spices in a dry skillet brings out their flavor and aroma. Be sure to do this over low heat to prevent burning.
Use a Variety of Beans: This recipe uses three different types of beans (black beans, kidney beans, and chickpeas), but you can use any combination you like. Just be sure to use a total of 3 cups of cooked beans.
Don't Overcook the Butternut Squash: Butternut squash should be tender but still slightly firm. If you overcook it, it will become mushy.
Serve with Your Favorite Toppings: This chili is delicious on its own, but you can also serve it with your favorite toppings. Some popular options include shredded cheese, sour cream, diced avocado, or chopped cilantro.

Conclusion:

This vegetarian chili with butternut squash and Moroccan spices is a hearty and flavorful dish that's perfect for a cold night. It's packed with vegetables, beans, and spices, and it's sure to be a hit with everyone at the table. So next time you're looking for a vegetarian chili recipe, give this one a try. You won't be disappointed!