Prep 1 hr
Cook 0 mins
A wonderfully fragrant vegetarian chili - serve with couscous, rice, or toasted pita.
- 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
- 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.
YUM! It smelled so good while it was cooking I could hardly wait to eat it! It was gobbled up.