Moroccan Spiced Vegetarian Chili Food

MOROCCAN-SPICED VEGETARIAN CHILI

Moroccan-Spiced Vegetarian Chili image

Make and share this Moroccan-Spiced Vegetarian Chili recipe from Food.com.

Provided by AspiringCookie

Categories Vegetable

Time 1h

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

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

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.

Nutrition Facts : Calories 387.2, Fat 3.5, SaturatedFat 0.4, Sodium 469.6, Carbohydrate 83.7, Fiber 17.2, Sugar 17.1, Protein 13.6

MOROCCAN CHICKPEA CHILI

Moroccan Chickpea Chili image

A very unusual chili, spicy and hearty, but no meat. Pretty much made as printed in the sept 2007 issue of Cooking Light. Delightful

Provided by Umberle

Categories Beans

Time 40m

Yield 4 serving(s)

Number Of Ingredients 19

Ingredients

2 teaspoons olive oil
1 cup onion, chopped
3/4 cup celery, chopped
1/2 cup carrot, chopped
2 garlic cloves, minced
2 teaspoons ground cumin
2 teaspoons paprika
1 teaspoon ground ginger
1/2 teaspoon ground turmeric
1/4 teaspoon ground black pepper
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground red pepper
1 1/2 cups water
2 tablespoons no-added-salt tomato paste
2 (15 1/2 ounce) cans chickpeas, rinsed and drained
1 (14 1/2 ounce) can no-salt-added diced tomatoes, undrained
2 tablespoons fresh cilantro, chopped
1 tablespoon lemon juice, fresh

Steps:

Heat oil in a large saucepan over medium high heat. Add onion, celery, carrot, and garlic to pan; cook stirring constantly for 5 minutes.
Stir in cumin, and next 7 ingredients (to ground red pepper); cook 1 minute, stirring constantly.
Add water tomato paste, chickpeas and tomatoes; bring to a boil. Cover, reduce heat, and simmer 20 minutes. Stir in cilantro and juice.

Nutrition Facts : Calories 346.4, Fat 5.5, SaturatedFat 0.7, Sodium 851.1, Carbohydrate 64.3, Fiber 13.1, Sugar 6.8, Protein 13.3

VEGETARIAN CHILI WITH BUTTERNUT SQUASH AND MOROCCAN SPICES

Vegetarian Chili With Butternut Squash and Moroccan Spices image

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

Ingredients

3 tablespoons olive oil
1 large yellow onion, chopped (about 2 cups)
1 1/2 teaspoons ground chili powder
1 1/2 teaspoons ground sweet or hot paprika
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1 tablespoon minced garlic (about 3 cloves)
1 (2- to 2 1/2-pound) butternut squash, peeled, seeded and cut into 1/2-inch cubes
2 (15-ounce) cans chickpeas, drained and rinsed
4 cups low-sodium vegetable broth
1 (28-ounce) can crushed tomatoes
1 tablespoon tomato paste
2 teaspoons brown sugar
2 teaspoons kosher salt, plus more to taste
1/2 medium head cauliflower, trimmed and cored
Plain yogurt or sour cream, for serving (optional)
Thinly sliced scallions, for serving (optional)

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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