Moroccan White Bean Chili

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 3hrs 45mins
SERVES: 18
YIELD: 18 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • Stir in cumin and spice ingredients (through red pepper); cook 1 minute, stirring constantly.
  • Add the tomato paste and mix it inches
  • Quickly add the 3 cups water, the fresh diced tomatoes, and finally your soaked and drained bag of great northern beans.
  • 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.
  • Taste. Stir in the bouillon granules, salt-to-taste, and lemon juice.
  • Taste. Take off the heat and stir in the cilantro. Serve over chunked up hearty mixed-grain bread or as-is.
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