Vegetarian Chili with Butternut Squash and Moroccan Spices
Course: DinnerCuisine: AmericanDifficulty: Easy4
servings45
minutes50
minutesI love this vegetarian stew, first off it does call for vegetable stock-I never use it, I use my homemade chicken or turkey stock. It adds depth and flavor. I serve this alone or over rice or polenta. I drizzle with some high end olive oil and a sprinkle of french finishing salt. It is perfectly paired with a green salad. My kids love it. I have even made it as a side dish for a roast. It is best made 1 day before.
Ingredients
6Tablespoons olive oil, divided
1 large red onion, chopped (about 2 cups)
1 1/2 teaspoons ancho chili powder
1 1/2 teaspoons ground smoked paprika or hot paprika
1 teaspoon ground cumin
1/2 teaspoon cinnamon
1 Tablespoon minced garlic, about 3 cloves
1 (2 1/2lb) butternut squash, skinned, seeded and cut into bite size pieces
2 cans chickpeas, drained and rinsed
4 cups vegetable stock or use chicken stock
1 (28oz) can crushed tomatoes
1 tablespoon tomato paste
2 teaspoons light brown sugar
2 teaspoons kosher salt
1 medium size cauliflower, trimmed, cut and cored
Plain yogurt or sour cream for serving
Thin tiny scallions, thinly sliced
Directions
- Turn oven to 400. Line two rimmed baking sheets with parchment paper, Cut up the cauliflower and place on one of the sheets, drizzle with 1 Tablespoon and a half oil. Season with salt and pepper. On the other prepared baking sheet, place the cut up butternut squash, follow the same as you did for the cauliflower. Roast for about 20-30 minutes. You want the vegetables to be golden brown.
- In a heavy and large Dutch oven, heat oil and add the onions, next 4 spices, cook stirring until onions are tender and lowering the heat if needed. The onions should caramelize not burn, about 6-8 minutes. Add the garlic, cook for 1 minutes, stirring frequently so to not burn the cloves.
- Add the squash, chickpeas, broth, tomatoes, tomato paste, sugar, and 2 teaspoons salt. Bring to a boil over medium high heat. Reduce heat to low and allow to simmer for 20 minutes.
- Add the butternut squash and cauliflower into the pot, continue cooking for about 12-15 minutes. I make it to this point allow to cool and refrigerate to enjoy the next evening.
- Reheat and serve in warm bowls, over polenta or rice, a spoonful of plain yogurt and some sliced scallion and basil.
