Low Iodine Moroccan Cinnamon-Spice Three Bean Chili
Total time1 hr
Prep time15 min
Cook time45 min
4.5(25)
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Learn more →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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