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 SPICED BUTTERNUT SQUASH
This tender oven-roasted butternut squash dish is seasoned with a homemade blend of Moroccan Ras el Hanout spice mix that adds a wonderful depth of flavor to the dish. It works wonderfully as a side dish, or you can spoon it over cooked white rice and serve it as a healthy vegetarian main dish. [Other possibilities - this makes...
Provided by Vickie Parks
Categories Vegetables
Time 1h
Number Of Ingredients 11
Steps:
- 1. Preheat the oven to 425°F. Line a standard size baking sheet (cookie sheet) with foil, and lightly spray foil with nonstick cooking spray; set baking sheet aside.
- 2. Peel the squash and remove seeds. Cut squash into 1-inch cubes.
- 3. In a large mixing bowl, whisk together the olive oil and all of the spices and herbs. Add more salt and pepper, if desired. Add squash, and toss until well coated with seasonings.
- 4. Spread the squash on the foil-lined baking sheet in a single layer. Roast in oven for 25 minutes. Toss or stir (to ensure even cooking), and continue cooking another 20 minutes or until tender and lightly browned.
- 5. Transfer to serving bowl, and serve immediately while still hot.
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