Savory Moroccan White Bean Chili
This delightful twist on traditional chili brings the warm, aromatic flavors of Moroccan spices to the forefront while highlighting the creamy texture of great northern beans. After soaking overnight, the beans become tender and flavorful, perfectly complementing the sautéed vegetables and rich tomato base. Enhanced with a medley of spices, including cumin, paprika, and ginger, this chili offers a wonderful depth of flavor. Each bowl is a comforting amalgamation of health and flavor, ideal for a hearty meal. Enjoy it as is or stir in some crusty mixed-grain bread for added texture and satisfaction.
N/A
Servings
89
Calories
19
Ingredients
Ingredients
Great northern beans
1 lb (soaked for 24 hours)
Yellow and red onions
2 cups (chopped)
Celery
1 3/4 cups (chopped)
Carrots
1 1/3 cups (chopped)
Garlic cloves
2 tablespoons (minced)
Ground cumin
4 teaspoons
Paprika
4 teaspoons
Ground ginger
2 teaspoons
Ground turmeric
1 teaspoon
Fresh ground black pepper
1/2 teaspoon
Salt
1/2 teaspoon
Ground cinnamon
1/4 teaspoon
Red pepper flakes
1/4 teaspoon
Water
1 cup & 4 cups (3 cups for cooking, 4 cups for mixing)
Tomato paste
8 tablespoons
Fresh garden paste and eating tomatoes
3 1/2 cups (chopped)
Chicken bouillon granule
1/4 cup
Fresh cilantro
4 tablespoons (chopped)
Lemon juice
2 tablespoons (fresh)
Instructions
1
In a large non-stick 8-quart Dutch oven, heat a splash of olive oil over medium heat. Add the chopped onions, celery, carrots, and minced garlic. Sauté for about 5 minutes until the vegetables are soft and translucent.
2
Stir in the ground cumin, paprika, ground ginger, turmeric, black pepper, salt, ground cinnamon, and red pepper flakes. Cook for 1 minute, stirring constantly to toast the spices.
3
Incorporate the tomato paste into the vegetable mixture, blending thoroughly.
4
Gradually pour in 3 cups of water while stirring to combine. Add the chopped tomatoes and the soaked, drained great northern beans, ensuring everything is well mixed.
5
Bring the mixture to a boil. Once boiling, cover the pot, reduce heat to low, and simmer for about 2 1/2 hours or until the beans are fork-tender and the chili reaches a thick, stew-like consistency.
6
Taste the chili and stir in the chicken bouillon granules and additional salt, adjusting to your preference. Add the fresh lemon juice for a touch of brightness.
7
Remove the pot from heat and gently fold in the chopped cilantro. Serve hot, either on its own or over chunky mixed-grain bread for added heartiness.
Nutrition Information
1
Fat
15
Carbs
4
Protein
4
Fiber
1
Sugar
Frequently Asked Questions
Frequently Asked Questions
What type of beans are used in the Savory Moroccan White Bean Chili?
The recipe uses great northern beans, which provide a creamy texture that complements the Moroccan spices.
How long should I soak the great northern beans?
For the best results and tender beans, they should be soaked for 24 hours before cooking.
How many calories are in a serving of this chili?
This chili is quite light, containing approximately 89 calories per serving.
What size pot is recommended for this recipe?
A large non-stick 8-quart Dutch oven is recommended to accommodate the volume of the beans and vegetables.
What specific Moroccan spices are included in this chili?
The flavor profile is built using ground cumin, paprika, ground ginger, turmeric, and ground cinnamon.
Is this Moroccan White Bean Chili spicy?
The recipe includes 1/4 teaspoon of red pepper flakes, which adds a mild heat, but this can be adjusted to your preference.
How long does the chili need to simmer?
Once it reaches a boil, the chili should be covered and simmered on low heat for about 2 1/2 hours.
What vegetables are used in the base of the chili?
The base consists of sautéed yellow and red onions, celery, carrots, and minced garlic.
What is the protein content per serving?
Each serving of this Moroccan chili contains 4 grams of protein.
Can I make this recipe vegetarian?
The current recipe uses chicken bouillon granules; to make it vegetarian, simply substitute with vegetable bouillon.
What type of tomatoes should I use?
The recipe calls for 3 1/2 cups of chopped fresh garden paste and eating tomatoes.
How much fiber is in this dish?
There are 4 grams of fiber per serving, making it a healthy and filling choice.
When should I add the fresh cilantro?
Fresh cilantro should be gently folded into the chili after removing the pot from the heat to preserve its flavor.
What is the fat content of the Savory Moroccan White Bean Chili?
This recipe is very low in fat, with only 1 gram of fat per serving.
How do I achieve the 'thick, stew-like consistency' mentioned?
By simmering the mixture for 2 1/2 hours with the lid on, the beans soften and the liquid reduces into a thick consistency.
What does the lemon juice add to the recipe?
Two tablespoons of fresh lemon juice are added at the end to provide a touch of brightness and balance the savory spices.
What is the carbohydrate count for this chili?
There are 15 grams of carbohydrates in each serving.
How much tomato paste is required?
The recipe requires 8 tablespoons (or one small can) of tomato paste to enrich the broth.
Should I toast the spices?
Yes, after adding the spices to the sautéed vegetables, you should cook them for 1 minute while stirring constantly to toast them.
What is the recommended serving suggestion?
It is delicious on its own or served over chunky mixed-grain bread for added texture and heartiness.
Are there any sugars in this recipe?
There is only 1 gram of sugar per serving, which occurs naturally in the vegetables and tomatoes.
How much garlic is needed?
The recipe calls for 2 tablespoons of minced garlic cloves for a robust flavor.
How much water is used in the cooking process?
You use 3 cups of water during the actual cooking of the chili, though more is used for the initial soaking of the beans.
Can I use ground ginger instead of fresh ginger?
Yes, this recipe specifically calls for 2 teaspoons of ground ginger.
How long does it take to sauté the initial vegetables?
It takes about 5 minutes over medium heat until the onions, celery, and carrots are soft and translucent.
What makes this chili 'Moroccan' style?
The use of aromatic spices common in Moroccan cuisine, such as turmeric, ginger, cumin, and cinnamon, gives it its distinct regional flavor.
Is the sodium level specified?
The exact sodium count is not provided, but it includes salt, chicken bouillon, and salted tomato paste.
Can I use dried cilantro instead of fresh?
Fresh cilantro is recommended for its bright flavor, but you can use dried if necessary, though the taste will be less vibrant.
Is there any cholesterol in this recipe?
The cholesterol information is not provided, but the recipe uses very little fat and no meat, suggesting it is very low in cholesterol.
How many total ingredients are in this chili?
There are 19 separate ingredients, including the beans, vegetables, and various Moroccan spices.