This recipe caught my eye as I perused the Williams-Sonoma recipe bank last week. It had all of the things I was looking for, spicy, warm, comforting, squash-filled and healthy! I love when a dish that is fulfilling is also healthy. The leftovers made for a delicious lunch the next day.
I made a few small changes from the original recipes, beginning with the initial steps. I don't have a blender here in Boise, so I used chili powder instead of making the chili-garlic puree. I also used golden raisins rather than prunes, personal preference, dried beans instead of canned, and quinoa as a base to soak up the spicy, tomato broth. I also topped the chili with a dollop of green yogurt.
While I would consider this more of a stew than a chili, it was so perfectly balanced flavor-wise. Though it calls for 10 garlic cloves, it doesn't seem overpowered in the last bit, the spices are complimentary, and the sweet squash and fruit keep it from being too savory. This will definitely be a new go-to for our Sunday stews.
Moroccan-Spiced Vegetarian Chili
1 tbsp. EVOO
1 small yellow onion, chopped
6 garlic cloves, thinly sliced
1 tbsp. ancho chili powder
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 crushed tomatoes
1 butternut squash, 1 1/2 lbs., peeled and cubed
2 c. cooked chickpeas
2 medium zucchini, cut in 1/2" dice
1/3 c. sliced apricots
1/3 c. golden raisins
2-3 c. vegetable stock
Heat a large Dutch oven over medium heat, add onions and sliced garlic.
Cook for 3-5 minutes, until they begin to caramelize on the edges.
Add chili powder, turmeric, cinnamon, cumin, coriader, stir well to toast seasonings.
Add tomatoes and squash, turn heat to low, cover and cook squash for 15 minutes.
Add chickpeas, zucchini, apricots, raisins, stir well to combine, cover and cook for another 15 minutes.
Taste, adjust seasonings, and add stock if stew is too thick.
Serve over rice, quinoa, cous cous, or any other starch, top with a dollop of Greek yogurt.