Moroccan-Spiced Vegetarian Chili

Unusual, richly-spiced vegetarian stew.

  • 4 large dried ancho chilies
  • 3 cups water
  • 4 large whole garlic cloves
  • 6 large cloves garlic, sliced
  • 1 yellow onion, chopped
  • 1 1/2 tsp. ground turmeric
  • 1 1/2 tsp. ground cinnamon
  • 1 1/2 tsp. ground cumin
  • 1 1/2 tsp. ground coriander
  • 1 28-oz. can chopped tomatoes
  • 1 butternut squash, 1 1/2 lbs., halved, seeded, peeled and cut into 1/2-inch cubes
  •  
  • 2 15-oz. cans chickpeas
  • 2 medium zucchini, cut into 1/2-inch dice
  • 1/3 cup sliced dried apricots
  • 1/3 cup sliced pitted prunes

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 chiles to a work surface; reserve the liquid. Discard the stems and seeds (leave in the seeds to make it spicier). In a food processor or blender, combine the chiles with the whole garlic cloves and 1/2 cup of the liquid. Process until smooth. Set aside.

Coat a heavy pot with nonstick cooking spray and heat over medium heat. 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 over steamed couscous or rice.

6 servings

Per serving: 272 calories; 12g protein; 3g fat; 58g carbohydrate; 0mg cholesterol

Source: Adapted from Fresh & Light (Williams-Sonoma Lifestyle Series) by Lane Crowther (Time-Life Books, 1998), ISBN 0848726227

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