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    You are in: Home / Recipes / Moroccan White Bean Chili Recipe
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    Moroccan White Bean Chili

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 45 mins

    45 mins

    3 hrs

    Chef #577660's Note:

    I changed a few items from a "Cooking Light" recipe. It turned out a little less salty than I'm used to and a little lacking in body, but can be easily fixed by adding salt to my bowl and chunking up some mixed-grain hearty bread and mixing it in!

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    Serves: 18



    Units: US | Metric


    1. 1
      In a non-stick 8-quart dutch oven pot, add onion, celery, carrot and garlic and sauté five minutes or until the vegetables are soft and translucent.
    2. 2
      Stir in cumin and spice ingredients (through red pepper); cook 1 minute, stirring constantly.
    3. 3
      Add the tomato paste and mix it inches
    4. 4
      Quickly add the 3 cups water, the fresh diced tomatoes, and finally your soaked and drained bag of great northern beans.
    5. 5
      Bring to a boil. Cover, reduce the heat, and simmer for 2 1/2 hours or until the beans are fork tender (or to your likeness)and the water has reduced to a nice stew-like texture.
    6. 6
      Taste. Stir in the bouillon granules, salt-to-taste, and lemon juice.
    7. 7
      Taste. Take off the heat and stir in the cilantro. Serve over chunked up hearty mixed-grain bread or as-is.

    Ratings & Reviews:


    Nutritional Facts for Moroccan White Bean Chili

    Serving Size: 1 (201 g)

    Servings Per Recipe: 18

    Amount Per Serving
    % Daily Value
    Calories 63.2
    Calories from Fat 5
    Total Fat 0.6 g
    Saturated Fat 0.1 g
    Cholesterol 0.1 mg
    Sodium 521.1 mg
    Total Carbohydrate 12.2 g
    Dietary Fiber 3.4 g
    Sugars 3.4 g
    Protein 3.4 g

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