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.
MOROCCAN VEGETARIAN STEW
This fragrant, spicy chickpea stew can be served over couscous or with warm pita bread. Try topping this Moroccan dish with a dollop of yogurt or sour cream to cool it down. -Sonya Labbe, West Hollywood, California
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 8 servings (3 quarts).
Number Of Ingredients 15
Steps:
- In a 6-qt. stockpot, heat oil over medium-high heat; saute onion until tender. Add seasonings; cook and stir 1 minute., Stir in squash, potatoes, carrots, tomatoes and water; bring to a boil. Reduce heat; simmer, uncovered, until squash and potatoes are almost tender, 15-20 minutes. , Add zucchini and beans; bring to a boil. Reduce heat; simmer, uncovered, until vegetables are tender, 5-8 minutes.
Nutrition Facts : Calories 180 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 174mg sodium, Carbohydrate 36g carbohydrate (8g sugars, Fiber 9g fiber), Protein 5g protein. Diabetic Exchanges
THE BEST VEGETARIAN CHILI IN THE WORLD
Break out your soup pot and fix up a batch of this delicious, spicy vegetarian chili today! It's ready in no time, and packed with vegetables, beans - and flavor!
Provided by calead910
Categories Soups, Stews and Chili Recipes Chili Recipes Vegetarian
Time 1h15m
Yield 8
Number Of Ingredients 19
Steps:
- Heat the olive oil in a large pot over medium heat. Stir in the onion, and season with bay leaves, cumin, oregano, and salt. Cook and stir until onion is tender, then mix in the celery, green bell peppers, jalapeno peppers, garlic, and green chile peppers. When vegetables are heated through, mix in the vegetarian burger crumbles. Reduce heat to low, cover pot, and simmer 5 minutes.
- Mix the tomatoes into the pot. Season chili with chili powder and pepper. Stir in the kidney beans, garbanzo beans, and black beans. Bring to a boil, reduce heat to low, and simmer 45 minutes. Stir in the corn, and continue cooking 5 minutes before serving.
Nutrition Facts : Calories 390.6 calories, Carbohydrate 58.7 g, Fat 7.9 g, Fiber 18.1 g, Protein 28.2 g, SaturatedFat 1.1 g, Sodium 2571.2 mg, Sugar 11.6 g
MOROCCAN-SPICED VEGETARIAN CHILI
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
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
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
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
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