Tuesday, January 17, 2012

Moroccan-Spiced Vegetarian Chili

Ok, I'm dusting my blog off once again to post a recipe I tried a while back (February 2009) that I'd never gotten around to blogging about! In fact, I had thought I'd published this post already, but a quick search revealed I hadn't! We originally got the recipe from Williams-Sonoma.

In any case, the reason for the search is that I'm contemplating entering a chili cook-off next weekend, and I remember this being a very good recipe! Let's hope my memory serves me correctly and that I'm able to convince the judges as well!

Moroccan-Spiced Vegetarian Chili
4 large ancho chilies (this is a dried poblano pepper)
3 cups water
4 large whole garlic cloves, plus 6 large cloves sliced
1 yellow onion, chopped
1.5 tsp ground turmeric
1.5 tsp ground cinnamon
1.5 tsp ground cumin
1.5 tsp ground coriander
1 can (28oz) chopped tomatoes
1.25 lb butternut squash, 1/2 in cubes
2 cans (15ox each) chickpeas
2 zucchini, 1/2 in dice
1/3 cup sliced dried apricots
1/3 cup sliced dried prunes
1 package (8oz) Upton's Naturals chorizo-style seitan, crumbled tempeh, or similar vegetarian protein source

Comine chilies and water in saucepan and bring to boil, remove from heat. Cover and let stand 14 minutes. Transfer chilies to work surface, reserve liquid. Discard stems and seeds.

In food processor or blender, combine chilies with the whole garlic cloves and 1/2 cup of the liquid. Process until smooth, set aside.

Heat a heavy pot over medium heat. Coat the pot with nonstick cooking spray. Add the onion, sliced garlic, turmeric, cinnamon, cumin and coriander. Saute until onion and garlic have softened, about 5 minutes. Stir in tomatoes and their juices, butternut squash and the chili puree. Cover and simmer, stirring occasionally, until the squash is just tender, about 25 minutes.

Stir in the chickpeas and their liquid, the zucchini, dired apricot and prunes, and the seitan (crumbled). Simmer, uncovered, until all of the squashes are tender, about 15 minutes more.

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