In the Bender Kitchen: Moroccan Spiced Chili with Winter Vegetables

(WTNH) — Just because it’s the middle of winter doesn’t mean we can’t eat local, fresh, and healthy vegetables.  CitySeed runs the farmers market in New Haven, which is an indoor, all natural farmers market.

You can find all ingredients used, plus more at 115 Water Street in New Haven. You will also be able to find eggs, bread, dairy, and even meat. Head to the MBA School to head to the Farmer’s Market, every Saturday at 10am.

Head to cityseed.org for more details.

 

Recipe: Moroccan Spiced Chili with Winter Vegetables

 

Ingredients

2 tablespoons olive oil

2 onions, finely diced

1 pound ground beef, lamb or small diced stew meat

4 garlic cloves, minced

4 teaspoons cinnamon

2 teaspoons ground cumin

2 teaspoons ground coriander

½ teaspoon hot red pepper flakes (or to taste)

2 teaspoons sea salt (or to taste)

One 28-ounce can diced tomatoes

½ cup French lentils (grey green lentils that do not mush when cooked, or substitute 1 can chickpeas)

1 small winter squash (such as butternut or acorn) cut into ½-inch cubes

2 cups water

1 cup frozen or fresh chopped greens such as spinach, collards or kale

 

Instructions

  1. In a large stockpot or Dutch oven, heat the oil. Brown the meat and break it into small pieces. As meat starts to brown add diced onion and sauté with meat until translucent. Add garlic and spices, continue cooking until fragrant, about 1 minute more.
  2. Add the tomatoes, water and lentils and stir, scrapping up any brown bits on the bottom of the pan. Simmer for 20 minutes. Add diced squash and simmer 20 minutes more or until squash is tender and lentils are cooked through. Add finely chopped greens and cook a few minutes more until tender. Adjust seasoning as needed.
  3. Optional: serve the chili with yogurt and cilantro or parsley.

 

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