Moroccan-Spiced Vegetarian Chili

239 faves | 6 recommends
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Williams-Sonoma
Nutrition per serving    (USDA % daily values)
CAL
383
FAT
13%
CHOL
0%
SOD
32%

Comments

Delicious. I used dried ancho chilies and dates instead of prunes as that's what I had on hand. Served it with couscous. Would definitely make again.
b3a95e313d82   •  1 Apr   •  Report
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Ingredients for 6 servings

4 large ancho chilies

3 cups water

4 large whole garlic cloves, plus 6 large cloves, 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 can (28 oz.) chopped tomatoes

1 butternut squash, 1 1/4 lb., halved, seeded, peeled and cut into 1/2-inch cubes

2 cans (15 1/2 oz. each) chickpeas

2 zucchini, cut into 1/2-inch dice

1/3 cup sliced dried apricots

1/3 cup sliced pitted prunes

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