Vegetarian Chili With Butternut Squash and Moroccan Spices Recipe (2024)

Could you make this in a slow cooker or instant pot? Any suggestions?

I browned the onions, spices, and garlic then put everything in the crock pot on low for 6 hours

If you need the avoid tomatoes as I do, add approximately same quantity of pumpkin purée and skinned zucchini cut into small pieces.

It takes much longer than the recipe indicates to get the cauliflower to a soft consistency. I would put it in with the butternut squash next time instead of waiting. I also added more spice, thought it was a little bland.

As with other comments I added more cumin, New Mexico chili powder. Used sweet potato to fill in for limited butternut squash I had. I did not add cauliflower as the Dutch oven was at capacity. No extra salt needed. Served with corn bread. Will make again. This is a hit. I will try the slow cooker next time.

I doubled or tripled the amount of spices (I like hot) & otherwise cooked to the recipe specifications using homemade chicken broth instead of veggie broth. Not sure what 2t of brown sugar adds. And my Dutch oven was very full. I think I'll try the slow-cooker method next time. Very tasty & spicy.

This is a fantastic dish. More interesting flavors and textures than other veg chilis. I made as directed, though subbed Japanese sweet potato for the butternut squash (I'm a bit weary of the latter). The substitution worked out great. I felt that the dish could handle more cauliflower--up to a small head--for next time.

Wow, was this delicious! The spices and brown sugar made this very special. The whole is definitely greater than the sum of its parts.

Squash takes a lot of time to prepare — take into account! Good with rice. Also cilantro and preserved lemons in addition to the scallions and yoghurt.

Terrific recipe. We loved it ! No changes

This is super delicious. Chili is maybe the wrong name for it? But a great stew. I used delicata and carrots instead of butternut squash and worked great.

Extremely bland. Nothing special. Too much work for no payoff. I won't make it again, but if I did, I'd skip the brown sugar, which is unnecessary since the overall flavor is already too sweet.

I upped the chili powder to 3 Tbsp and put in 2 chopped poblano peppers to saute with the onions. Still too sweet. I would do away with the sugar and the tomato paste, and probably prefer using diced or whole peeled tomatoes instead of crushed.

I changed to one can of kidney beans and one can of chickpeas. I also did the slow cooker method suggested-did the sauté first and threw everything into the crockpot. Also added corn and some other veggies that I had available. Came out perfect. Thanks!

This was very good and easy. But I agree with the notes saying to skip the sugar. The butternut squash is already sweet and then the sugar combined with the cinnamon almost puts it into dessert territory. Next time I make this I will not be adding any sugar.

Added the cauliflower with the squash et al. and a full can of tomato paste to thicken, plus additional spices.

Omg this is delicious

Used froz cubed butternut squash, froz garden tomatoes, and turkey stock.Doubled spices, cinnamon stick, added 1 c diced green pepper with cauliflower. Stew was still brothy after simmering so added a handful farro, then froz blanched turnips, then added more spices: Cayenne, gochugaru, marash chile, za'atar, 1-2 tsp each. Added half a preserved lemon, diced. Ended up simmering 2+ hours. The squash was meltingly soft, the stew thick and rich, with spicy complexity. Add a squeeze of lemon!

This was soooo good.I made it as the recipe instructed (novel idea, I know) except for adding tagine spice I had in the pantry. It was great and reheated for dinner the next day--even better!

After sautéing onions with spices and then garlic, add all ingredients except cauliflower and pressure cook 40 minThen add cauliflower and pressure cook 3 more minutes

Delicious! I didn't have cauliflower so substituted a couple of carrots and two celery stalks...tasted wonderful and the colours were gorgeous. Instead of brown sugar I added ~1 cup of raisins for an additional Moroccan flair. Easy to make and made the house smell incredible. Will definitely make this again.

Made this a few times and love it! Bland as written, I add extra Moroccan-esque and warming spices like ginger, allspice, nutmeg, clove. Let everything simmer for awhile, no need to add the cauliflower at the end. Also garnish with sour cream, cilantro and pomegranate seeds.

i added turkey chopmeat and eliminated the cauliflower. it was delicious!

As with other posts I upped the spices. Delicious.

I used frozen cauliflower florets and frozen cubed butternut squash. Came out perfect and took a lot less time than using fresh.

Made this tonight with modifications : butternut and Delicata squash that I cooked with the onions and spices. Doubled the spices using smoked and sweet paprika as well as adding coriander. Only 1 spoon of sugar and no tomato paste. Petite diced tomatoes and water instead of broth. Served with a squeeze of fresh lime over Israeli couscous. Was quite the hit even with my meat loving husband. Would up the spices even a bit more next time. Will definitely be a next time !

This was a hit with my meat-loving husband. I would make it again with a little more chili powder. To my taste, it doesn’t need salt. The butternut squash makes it surprisingly sweet.