Moroccan Bean Chili

Total Time: 3 hrs 45 mins Preparation Time: 45 mins Cook Time: 3 hrs

Ingredients

• 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

Recipe

• 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.