Moroccan White Bean Chili

"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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Ready In:
3hrs 45mins
Ingredients:
21
Yields:
18 cups
Serves:
18
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ingredients

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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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