Vegetarian Chili With Butternut Squash And Moroccan Spices Recipes

VEGETARIAN BUTTERNUT SQUASH CHILI WITH BLACK BEANS

Steps:

• Heat oil in a large heavy-bottomed soup pot or Dutch oven over medium-high heat. Add garlic, onion and salt; cook, stirring often, until starting to brown, 4 to 6 minutes. Add chili powder, cumin, cinnamon and chipotle and stir to coat. Cook, stirring often, until the spices are fragrant but not scorched.
• Add broth and squash; increase heat to high and bring to a simmer, stirring occasionally. Cover, reduce heat to medium-low and simmer until the squash is tender, 18 to 20 minutes.
• Stir in black beans, crushed tomatoes and diced tomatoes. Increase heat to medium-high and bring to a simmer, stirring often.
• Reduce heat to medium-low and simmer, uncovered and stirring often, until the flavors have melded and the chili is thickened, 5 to 7 minutes. Serve the chili topped with a dollop of yogurt and sprinkled with cilantro and red onion, if desired.

VEGETARIAN CHILI WITH BUTTERNUT SQUASH AND MOROCCAN SPICES

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

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.