Low Sodium Moroccan Cinnamon-Spice Three Bean Chili

Total time1 hr

Prep time15 min

Cook time45 min

Low Sodium Moroccan Cinnamon-Spice Three Bean Chili

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Ingredients

6 servings

3 tbsp extra-virgin olive oil
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
See all
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
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
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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