Moroccan Cinnamon-Spice Three Bean Chili

Total time1 hr

Prep time15 min

Cook time45 min

Moroccan Cinnamon-Spice Three Bean Chili

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Ingredients

6 servings

3 tbsp extra-virgin olive oil
1 large yellow onion, finely diced
1 large red bell pepper, diced
4 cloves garlic, minced
1 tbsp fresh ginger, grated
2 tsp ground cumin
2 tsp smoked paprika
1 ½ tsp ground cinnamon
1 tsp ground turmeric
½ tsp ground coriander
¼ tsp cayenne pepper
1 can (28 oz) crushed tomatoes
1 can (14 oz) diced tomatoes
2 cups low-sodium vegetable broth
1 can (15 oz) chickpeas, drained and rinsed
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) kidney beans, drained and rinsed
1 tsp salt, plus more to taste
½ tsp black pepper

For serving

¼ cup fresh cilantro, roughly chopped (optional)
1 lemon, cut into wedges (optional)

Instructions

1
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering.
2
Add the onion and red bell pepper and cook, stirring occasionally, until the onion is softened and translucent and the pepper is tender, about 7–8 minutes.

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