Vegetarian Chili With Butternut Squash and Moroccan Spices
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 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)
Nutritional analysis per serving (8 servings)
316 calories; 9 grams fat; 1 gram saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 2 grams polyunsaturated fat; 55 grams carbohydrates; 13 grams dietary fiber; 16 grams sugars; 12 grams protein; 988 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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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.
Private Notes
Comments
Could you make this in a slow cooker or instant pot? Any suggestions?
I browned the onions, spices, and garlic then put everything in the crock pot on low for 6 hours
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.
This was fantastic. Used whole, rather large Futsu squash, sliced and roasted first to concentrate flavor - leave skin on - adds great texture and fiber. Whole head of cauliflower, and significantly increased the quantities of spices. Had with yogurt and pepitas.
Just okay. Not delicious. Added extra spices, used red wine with broth. Even added hot honey. But otherwise followed the recipe. Probably would not make again.
I REALLY don't like cauliflower - I assume it would taste OK without it?