More Great Recipes: African | Camping | Chili | Dinner


Moroccan-Spiced Vegetarian Chili


User Avatar
Member since 2007
Got a question about this recipe?
Use our BakeBot Ai Chat for instant answers.
No Video

Serves 6 | Prep Time | Cook Time

Why I Love This Recipe

I just tried this recipe from Williams-Sonoma for a camping trip, and it was delicious! It's more of a stew than a chili, but nevertheless excellent. I increased the quantity of cinnamon, cumin, and coriander a bit (all were originally 1 1/2 tsp.) and seasoned with salt at the end. It was served over couscous.

Notes:

Serve this richly spiced vegetarian chili with toasted pita points or on a bed of steamed couscous or rice. Other winter squashes such as Hubbard or acorn may be used in place of the butternut squash.

Zucchini needs more time to soften (about 20-25 minutes more than recipe calls for); cut smaller dice or simmer chili longer.

Original recipe called for 1 1/2 tsp. each of cinnamon, cumin, and coriander.


Ingredients You'll Need

4 large ancho chilies
3 cups water
10 large garlic cloves, 4 whole and 6 sliced
1 yellow onion, chopped
1 ½ teaspoons ground turmeric
2 teaspoons ground cinnamon
1 tablespoon ground cumin
1 tablespoon ground coriander
28 ounces chopped tomatoes
1 butternut squash, 1 1/4 lbs., halved, seeded, peeled and cut into 1/2-inch cubes
31 ounces chickpeas (canned)
2 zucchini, cut into 1/2-inch dice
? cup sliced dried apricots
? cup sliced pitted prunes


Directions

In a saucepan, combine the chilies and water and bring to a boil.


Remove from the heat.


Cover and let stand for 15 minutes.


Using tongs or a slotted spoon, 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 the 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.


Add the onion, the sliced garlic cloves, turmeric, cinnamon, cumin and coriander and 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 of the squashes are tender, about 15 minutes more.


Transfer to a warmed serving dish and serve hot.


Questions, Comments & Reviews


The Official "Burnt" Movie Cookbook
By Burnt Movie Cookbook

7 Recipes

51223 Downloads
FREE
Disney's Tinker Bell Secret of the Wings Cookbook
By BakeSpace Fairies

6 Recipes

489 Downloads
FREE
'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

7 Recipes

11879 Downloads
FREE
Mixed Berry Tart
Mixed Berry Tart
Slutty Brownies
Slutty Brownies
Torta Cubana
Torta Cubana
Hi, I'm BakeBot.

Way beyond a chatbot, I can seamlessly interact with BakeSpace recipes and cookbooks, making modifications and answering cooking questions a breeze.

FYI, I’m new, still in beta and you are among the first to chat with me. If you notice a glitch, let us know.
Want to create a recipe? Try our BakeBot AI Recipe Maker!