I might sauté up the onion, celery and carrot first because I think it makes them sweeter. I'd then throw in the spice mix and let that cook for about a minute as the heat and the fat help release the flavors. Then throw the rest into a pot on the stove, cover and let simmer until everything is tender. It's really only the lentils that need cooking. And by the time they're done, the veggies should be tender too...given how small you dice up the yam and squash. Of course, the longer and slower you cook it, the better, so I'd give it at least 30 min, but a good 40 min to an hour would only make it more tender and flavorful. But check it and go by taste.

Yes smoked paprika is readily available...it adds a flavor a lot like kielbasa to me.

I agree with Annie,

....and add a squeeze of lime at the end of the simmer.

I have a vegetarian chili I make that has cocoa powder in it..makes it all the more flavorful and hearty tasting....

First...remove the venison and throw it out the window. Sorry....:) I couldn't

resist. I detest venison, but my DH loved it, so I did fix it once in awhile when

we had it. Can't (nicely) help you, but good luck with your Dinner.

Do I really need the smoked paprika? Is that easy to find?

Yes. You will find lots of other uses for it. Terrific on potato salad, for one.

I like La Dalia brand, ordered from Amazon. I ordered two varieties from Amazon--Chiquilin & the La Dalia. I liked the La Dalia; my son preferred the Chiquilin so I gave it to him. Those are the only two brands that I have tried so far.

After I got the smoked paprika I was dismayed that it had taken me soooo long to try it. Love it.

I don't see any venison?

I agree to add the lime juice at the end.

Depending on how you like your chili (more well cooked than still having form and texture to the vegetables I would be tempted to add the cauliflower part way through rather than at the beginning.

Follow Annies instructions particularly regarding adding the chili seasons after frying up the onion, celery and carrots for a minute and mix them up for a minute and then add the rest of the ingredients.

Saute your mire poix and let your seasonings bloom before adding the rest as Annie suggested. Then low and slow for a while- how long can depend on how big you cut up your squash. The quinoa looks like the only other thing that really needs to cook rather than being pre-cooked and just needing to marry with the rest of the pot.

Another thing you can do is toast some of your seasonings before adding them to the pot. A few minutes on med-low in a dry pan while stirring can add a nice toasty. Cumin and coriander in particular are nice toasted. You can also toast your quinoa to bring out more nuttiness.

I do a curry that is a bit similar to this chili recipe. Made a batch last night with sweet potato, black beans, and a bit of beef. Instead of quinoa, I add toasted flaxseed to the pot.

Thanks everyone.

Annie would you mind sharing your vegetarian chili recipe? The idea is something that not only my vegetarian daughters would like, but my DH as well. I like everything!

eld, if it's any help, Trader Joe's has smoked paprika.

I agree with Annie but would add the cauliflower in only for the last half hour or it will be mush.

Do not add the lime juice to the whole pot but to the individual servings. If you add to the pot the flavor is lost in any leftovers. You will have a lot of leftovers which you can do other things with to change up. Add the cocoa powder to some. Use a blender to make a puree to either pour over other things or eat as a pureed soup.

eld--this chili sounds delicious! I showed the recipe to my hubby, we are making it tomorrow. I'm glad you posted this, thanks!

eld, I've posted it before...you can find it here:

https://www.gardenweb.com/discussions/5508832/tried-and-true-recipe-for-vegetarian-chile#n=17

Tv, are you making it in a crock pot or stove. Let me know how it turns out either way!

Annie,thanks. just copied it.

What chocolate do you buy?

Eid--I'm making it on the stovetop, using my enameled cast iron dutch oven. I'll let you know how it turns out!

Nicole, right?, Yet that is how the copy cat recipe says to do it.

TV, be prepared to give me details!!!

Nicole and eid: I definitely don't want mushy, so I plan on adding the butternut, cauliflower and sweet potato toward the end and then watch it carefully.

I'm using raw lentils, not Trader Joes's pre cooked. Trying to decide which lentil to use--I have beluga lentils, red lentils, French green lentils and brown lentils. I'm leaning toward the French green lentils, as they keep their shape well. I think I'll cook those separately and add them when I add the sweet potato, etc.

and Beesneeds: I've never toasted quinoa before--that sounds interesting. I think I'll give it a try! I do often toast spices, especially in Indian recipes.

Anyway, as per Nicole's direction, I'll keep notes and give details! ;}

If I'm putting quinoa in a soup I toast it in the pot with the seasonings before adding the liquid.

Posted an update and suggestions on a new thread.

I usually buy the ghirardelli unsweetened cocoa powder.