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Moroccan White Bean Chili

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“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!”
3hrs 45mins
18 cups

Ingredients Nutrition


  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. Stir in cumin and spice ingredients (through red pepper); cook 1 minute, stirring constantly.
  3. Add the tomato paste and mix it inches
  4. Quickly add the 3 cups water, the fresh diced tomatoes, and finally your soaked and drained bag of great northern beans.
  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. Taste. Stir in the bouillon granules, salt-to-taste, and lemon juice.
  7. 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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