Vegetarian Moroccan Chili

A unique variation on a hearty, traditional favorite soup filled with the flavors of North Africa.

Prep Time: 10 min
Cook Time: 30 min

RECIPE
REVIEWS (0)

Servings:

Yield: 6 Servings

Ingredients:

2 tablespoons olive oil
2/3 cup white onions, small diced
1⁄4 cup garlic, minced
1 1⁄2 cups fresh tomatoes, chopped
1 1⁄2 cups canned kidney beans, drained
1 1⁄2 cups canned black beans, drained
1 - 4 ounce can green chiles, small dice
1 bay leaf
1⁄4 cup ketchup
3⁄4 cup raisins
3⁄4 cup dried cranberries
2 cups vegetable broth
2 tablespoons tomato paste
2 tablespoons ground cumin
2 tablespoons chili powder
1 teaspoon ground coriander
1⁄2 teaspoon celery salt
1⁄4 teaspoon dried thyme leaves
1⁄4 cup paprika
1 tablespoon cinnamon
1⁄2 teaspoon allspice
1⁄8 teaspoon ground cloves
1⁄2 cup brown sugar
1 tablespoon Worcestershire sauce
1 teaspoon ground red chili flakes
1 teaspoon salt
1 teaspoon pepper
3 tablespoons yellow bell pepper, small diced
3 tablespoons red bell peppers, small diced

Allergens:

Nutritional Information

Vegan

Vegetarian

Directions:

Heat oil in a large heavy-bottomed saucepan over medium-high heat. Add onions and cook until translucent – approximately 5 minutes. Add garlic and sauté until golden brown – approximately 2 minutes. Add chopped tomatoes, kidney beans, black beans, green chiles, and bay leaf and stir to combine.
Add ketchup, raisins, cranberries, broth, tomato paste, cumin, chili powder, coriander, celery salt, thyme leaves, paprika, cinnamon, allspice, cloves, brown sugar, Worcestershire, and chili flakes.
Bring to a simmer and cover. Let simmer gently for 20 minutes. Remove bay leaf and stir in salt and pepper. Garnish with red and yellow bell peppers and serve.