
This deeply fragrant pot of chili pulls from the spice markets of North Africa to deliver something that feels genuinely exciting at the dinner table. Turmeric, fresh ginger, and extra-virgin olive oil are doing serious heavy lifting here — each one is well-regarded for its role in a diet built around reducing inflammation, and together they create a base that's as purposeful as it is delicious. The warm cinnamon and smoked paprika give the broth a complexity that makes this taste like it simmered all day, even though 30 minutes of gentle bubbling is all it takes. Three kinds of beans — chickpeas, black beans, and kidney beans — pack in plant-based protein and fiber, making every bowl genuinely satisfying without relying on anything processed or hard to source. A squeeze of lemon at the end brightens the whole pot and keeps the flavors from feeling heavy. This recipe makes six servings, so it's a smart Sunday cook that sets you up for easy, nourishing meals all week long.
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Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering.
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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