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Ingredients

• Servings: 6
• 4 large ancho chilies
• 3 cups water
• 10 large garlic cloves, 4 whole and 6 sliced
• 1 yellow onion, chopped
• 1 teaspoons ground turmeric
• 2 teaspoons ground cinnamon
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 28 ounces chopped tomatoes
• 1 butternut squash, 1 1/4 lbs., halved, seeded, peeled and cut into 1/2-inch cubes
• 31 ounces chickpeas (canned)
• 2 zucchini, cut into 1/2-inch dice
• ? cup sliced dried apricots
• ? cup sliced pitted prunes

Description

I Just Tried This Recipe From Williams-Sonoma For A Camping Trip, And It Was Delicious! It's More Of A Stew Than A Chili, But Nevertheless Excellent. I Increased The Quantity Of Cinnamon, Cumin, And C..

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