New York Times
Vegetarian Chili With Butternut Squash and Moroccan Spices
Author:Lidey Heuck
17 Ingredients
1 hour
This Moroccan-inspired take on vegetable chili is not so much spicy as it is spiced, using ingredients you’re likely to have stocked in your pantry. In place of the same old kidney beans, this recipe uses butternut squash, cauliflower and chickpeas, making it a lighter, fresher update on the classic dish. Like any good pot of chili, this is even better reheated the next day.
Serves
1
Serves
1
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