VEGETARIAN CHILI WITH BUTTERNUT SQUASH AND MOROCCAN SPICES
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
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.
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Md Robiul hossan
[email protected]I would definitely recommend this chili to anyone who loves a hearty and flavorful meal.
Manar Alturk
[email protected]This chili is a delicious and healthy meal that's perfect for a weeknight dinner.
Mus Elb
[email protected]This chili is a great way to get your daily dose of vegetables.
Gotta LISP
[email protected]The Moroccan spices in this chili give it a unique and flavorful twist.
Olu
[email protected]I love that this chili is made with butternut squash. It adds a nice sweetness and creaminess.
Lane Carr
[email protected]This chili is a great way to warm up on a cold day.
Mar Best
[email protected]I made this chili for a party and it was a huge success. Everyone loved it!
Kaden Dennen
[email protected]This chili is a must-try for any vegetarian or meat-eater. It's packed with flavor and sure to please everyone at your table.
Angel Carbone
[email protected]I love this chili! It's so flavorful and satisfying.
Doris L santos
[email protected]This is the best vegetarian chili I've ever had. The butternut squash and Moroccan spices make it so unique and delicious.
demon lives
[email protected]I followed the recipe exactly and the chili turned out perfectly. It was hearty, flavorful, and had just the right amount of spice.
Reaquila Scriven
[email protected]This chili was easy to make and packed with flavor. I especially loved the combination of butternut squash and Moroccan spices.
Nafees Ahmad
[email protected]I'm not usually a fan of vegetarian chili, but this recipe changed my mind. The butternut squash and Moroccan spices added a depth of flavor that I've never experienced in a chili before.
Joe Culver
[email protected]This vegetarian chili was a hit with my family! The butternut squash and Moroccan spices added a unique and flavorful twist to the classic dish.