Moroccan-Spiced Vegetarian Chili

"A wonderfully fragrant vegetarian chili - serve with couscous, rice, or toasted pita."
 
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Ready In:
1hr
Ingredients:
14
Serves:
6
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ingredients

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directions

  • 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.

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Reviews

  1. YUM! It smelled so good while it was cooking I could hardly wait to eat it! It was gobbled up.
     
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RECIPE SUBMITTED BY

Hi! My name is Angela, and I am a 17 year old student at BYU in UT. I am an Ancient Near Eastern Studies/Anthropology double major and I love it! I also love to play the cello and have for 8 years. I come from a large family (7 siblings) and, as my parents give each of their children "jobs" to prepare them to leave home, I spent my last year at home cooking dinner five nights a week. This site became a mainstay - I have come to so appreciate its quality and accessibility. Now I cook for roommates once a week, so I continue to frequent it nearly as often. It's great!
 
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