Moroccan Spiced Vegetarian Chili

Ingredients

• ancho chilies
• water
• garlic cloves
• yellow onion
• ground turmeric
• ground cinnamon
• ground cumin
• ground coriander
• chopped tomatoes
• butternut squash
• chickpeas
• zucchini
• dried apricot
• prune

Preparation

1. 1in a saucepan , combine the chilies and water and bring to a boil
2. 2remove from heat
3. 3cover and let stand for 15 minutes
4. 4transfer the chilies to a work surface
5. 5reserve the liquid
6. 6discard the stems and seeds from the chilies
7. 7in a food processor or blender , combine the chilies with 4 whole garlic cloves and 1 / 2 cup of the liquid
8. 8process until smooth
9. 9set aside
10. 10heat a heavy pot over medium heat
11. 11coat the pot with nonstick cooking spray
12. 12chop the remaining 4 garlic cloves and add to the pot , along with the onion , turmeric , cinnamon , cumin , and coriander
13. 13saut until the onion and garlic have softened , about 5 minutes
14. 14stir in the tomatoes and their juices , butternut squash , and the chili puree
15. 15cover and simmer , stirring occasionally , until the squash is just tender , about 25 minutes
16. 16stir in the chickpeas with their liquid , the zucchini , dried apricots , and prunes
17. 17simmer , uncovered , until all the squashes are tender , about 15 minutes more
18. 18transfer to a warmed serving dish and serve hot