Moroccan-Spiced Vegetarian Chili

• 4 large ancho chilies
• 3 cups water
• 8 large whole garlic cloves
• 1 yellow onion, chopped
• 1 1/2 teaspoons ground turmeric
• 1 1/2 teaspoons ground cinnamon
• 1 1/2 teaspoons ground cumin
• 1 1/2 teaspoons ground coriander
• 1 (28 ounce) can chopped tomatoes
• 1 butternut squash, halved, seeded, peeled, and cut into 1/2-inch cubes
• 2 (15 1/2 ounce) cans chickpeas
• 2 zucchini, cut into 1/2-inch dice
• 1/3 cup sliced dried apricot
• 1/3 cup sliced pitted prune

1. In a saucepan, combine the chilies and water and bring to a boil. Remove from heat. Cover and let stand for 15 minutes.
2. Transfer the chilies to a work surface; reserve the liquid.
3. Discard the stems and seeds from the chilies.
4. In a food processor or blender, combine the chilies with 4 whole garlic cloves and 1/2 cup of the liquid. Process until smooth. Set aside.
5. Heat a heavy pot over medium heat. Coat the pot with nonstick cooking spray.
6. Chop the remaining 4 garlic cloves and add to the pot, along with the onion, turmeric, cinnamon, cumin, and coriander.
7. Saute until the onion and garlic have softened, about 5 minutes.
8. Stir in the tomatoes and their juices, butternut squash, and the chili puree.
9. Cover and simmer, stirring occasionally, until the squash is just tender, about 25 minutes.
10. Stir in the chickpeas with their liquid, the zucchini, dried apricots, and prunes. Simmer, uncovered, until all the squashes are tender, about 15 minutes more.
11. Transfer to a warmed serving dish and serve hot.

ancho chilies, water, garlic, yellow onion, ground turmeric, ground cinnamon, ground cumin, ground coriander, tomatoes, butternut squash, chickpeas, zucchini, apricot

Taken from www.food.com/recipe/moroccan-spiced-vegetarian-chili-240416 (may not work)