Appetizers / Soups / Salads

Moroccan-Spiced Vegetarian Chili is for Soup.

Moroccan-Spiced Vegetarian Chili takes 15 minutes to prepare.

Moroccan-Spiced Vegetarian Chili takes 45 minutes to cook.

Moroccan-Spiced Vegetarian Chili makes 6 servings.

The ingredients for Moroccan-Spiced Vegetarian Chili are:

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

Here is how you make Moroccan-Spiced Vegetarian Chili:

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. (If anchos are unavailable, the undried version, a poblano pepper, may be used. Simply remove the stems and seeds and boil those to get the liquid, and place the pepper into the food processor unboiled.)Heat a heavy pot over medium heat. Coat the pot with nonstick cooking spray. Add the onion, sliced garlic, tirmeric, 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, abotu 15 minutes more.Transfer to a warmed serving dish and serve hot. Serves 6.Number of Servings: 6Recipe submitted by SparkPeople user KARGIE.

The nutritional information for Moroccan-Spiced Vegetarian Chili is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 403.8

• Total Fat: 4.7 g
• Cholesterol: 0.0 mg
• Sodium: 609.0 mg
• Total Carbs: 76.0 g
• Dietary Fiber: 14.7 g
• Protein: 23.4 g

The dietary needs meet for Moroccan-Spiced Vegetarian Chili is Vegan