Vegetarian Chili With Butternut Squash and Moroccan Spices

Name: Vegetarian Chili With Butternut Squash and Moroccan Spices
Total time: 1 h
Yield: 6 to 8 servings
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)

By Lidey Heuck

Total Time: 1 hour
Rating: 4(1,566)
Comments: Read comments

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.

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Ingredients

Yield:6 to 8 servings

3tablespoons olive oil
1large yellow onion, chopped (about 2 cups)
1½teaspoons ground chili powder
1½teaspoons ground sweet or hot paprika
1teaspoon ground cumin
½teaspoon ground cinnamon
1tablespoon minced garlic (about 3 cloves)
1(2- to 2½-pound) butternut squash, peeled, seeded and cut into ½-inch cubes
2(15-ounce) cans chickpeas, drained and rinsed
4cups low-sodium vegetable broth
1(28-ounce) can crushed tomatoes
1tablespoon tomato paste
2teaspoons brown sugar
2teaspoons kosher salt, plus more to taste
½medium head cauliflower, trimmed and cored
Plain yogurt or sour cream, for serving (optional)
Thinly sliced scallions, for serving (optional)

Ingredient Substitution Guide

Preparation

Step 1
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.)
Step 2
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.
Step 3
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.
Step 4
Season to taste with salt, and serve hot, with yogurt and scallions, if desired.

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Ratings

4 out of 5

1,566 user ratings

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Comments

Jennifer6 years ago

Could you make this in a slow cooker or instant pot? Any suggestions?

Jennifer6 years ago

I browned the onions, spices, and garlic then put everything in the crock pot on low for 6 hours

Bates6 years ago

It takes much longer than the recipe indicates to get the cauliflower to a soft consistency. I would put it in with the butternut squash next time instead of waiting. I also added more spice, thought it was a little bland.

Marjorie1 week ago

This was a big hit with my book club. Used fire-roasted canned tomatoes instead of regular plain tomatoes, a glug of maple syrup instead of the brown sugar, and sweet potatoes instead of squash, as another commenter suggested. And a little more cinnamon. Great recipe. Cooked it on the stove and kept it warm in a slow cooker. Thanks!

ART1 month ago

I add way more spices and garnish with pomegranate seeds and cilantro. Soooo delicious and cozy on a cold night!

Geo2 months ago

Skipped the cauliflower and added Napali Soya Wadi (Soya Chunks) for a meaty texture. Did a partial puree with an immersion blender to thicken the chili. Came out great!

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