Best Moroccan White Bean Chili Recipes

Moroccan White Bean Turkey Chili image

Provided by NIKKI SMITH @adorefood

Categories Turkey

Number Of Ingredients 10

1 medium onion
1 small jalapeño pepper
1 medium green bell pepper
1 pound(s) (450 g) 93% lean ground turkey
3 tablespoon(s) moroccan rub
4 clove(s) garlic cloves, pressed
1 teaspoon(s) salt
2 can(s) great northern or cannellini beans, drained and rinsed
1 can(s) 14.5 oz tomato sauce
1 can(s) 14.5 oz petite diced tomatoes with garlic and onion, undrained

Steps:

Coarsely chop onion and jalapeño. Dice bell pepper. Combine onion, peppers, turkey, rub, pressed garlic and salt in Deep Covered Baker; mix well. Microwave, covered, on HIGH 5-7 minutes or until turkey is no longer pink, breaking into crumbles halfway through.
Carefully remove baker from microwave using Oven Mitts. Add beans, tomato sauce and tomatoes; mix well. Cover; microwave on HIGH 14-17 minutes or until simmering.

Moroccan White Bean Chili image

Provided by hnong

Categories Beans

Time 3h45m

Yield 18 cups, 18 serving(s)

Number Of Ingredients 21

1 lb great northern bean, soaked for 24 hours
2 cups chopped onions, yellow and red
1 3/4 cups chopped celery
1 1/3 cups chopped carrots
2 tablespoons minced fresh garlic cloves
4 teaspoons ground cumin
4 teaspoons paprika
2 teaspoons ground ginger
1 teaspoon ground turmeric
1/2 teaspoon fresh ground black pepper
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon red pepper flakes
3 cups water
8 tablespoons tomato paste
3 1/2 cups chopped fresh garden paste and eating tomatoes
4 cups water
1/4 cup chicken bouillon granule
1 teaspoon salt
4 tablespoons chopped fresh cilantro
2 tablespoons fresh lemon juice

Steps:

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.

Nutrition Facts : Calories 63.2, Fat 0.7, SaturatedFat 0.1, Cholesterol 0.2, Sodium 521.1, Carbohydrate 12.2, Fiber 3.4, Sugar 3.5, Protein 3.5