Moroccan-Inspired Chili

The weather has been pretty cold for Florida’s standards. Because of that, I have been craving a nice & herty bowl of Chili to enjoy. Looking around my kithen and pantry, I found that I had enough ingredients and spices to give my chili a beautiful Moroccan flare! The marriage between the spices & the chickpeas intermingling with everything else creates a spicy and heavenly dance in the mouth.

The best way to describe Moroccan spices & flavors are that they have a diverse combination of sweet, spicy, earthy, & floral. Cinnamon is a common ingredient, but don’t let that scare you from adding it into your savory dishes! You will see how the combination of flavors and ingredients melts beautifully together.

This was also a surprisingly easy dish to prepare, and can actually be cooked in low in a crock pot ahead of time!

Ingredients:

1 large sweet potato, diced
1 small or medium onion, diced
3 cloves of garlic, finely diced
1 large bell pepper, diced
1 large green bell pepper, diced
1 cup of diced broccoli (optional)
1 16 oz can of chickpeas, with liquid
1 6 oz can of tomato paste
1 package of  portabella mushrooms, roughly chopped
2 tbsp cooking oil & 1 tsp extra virgin olive oil

Directions:
1. Preheat oven to 350 F. Once oven is preheated, massage sweet potato cubes with a splash of extra virgin olive oil, and then place on a singular layer in a baking sheet. Bake these in the oven for about 25-30 minutes, or until are lightly golden brown on the edges. Set aside.

2. While the sweet potato is baking, heat up a skillet on medium high and add the two tbsp. cooking oil. Once its hot enough, add the portabella mushroom pieces, bell peppers and onions, and let them cook for about 15 minutes, or until the onion turns translucent, and the mushrooms begin to have a light golden brown. Cook the portabella mixture covered for the first 4 minutes, then remove over to finish cooking.  

3. Add the portabella/onion mixture and the rest of the ingredients (except sweet potatoes) into a large pot, and mix everything until well combined. Cover and let this mixture simmer on medium for at least 25 minutes, until the veggies are tender, and the chili looks thickened.
4. Serve with the roasted sweet potatoes, and enjoy!!

Note: As previously mentioned, for fuller chili flavor, you can throw everything together (including sweet potatoes), and cook on low in a crock pot for about 3-4 hours. Either method you use is fine!

Servings: 4

Nutritional information per serving:

284g calories/ 14g protein/4g fat/53g carbs/ 13g fiber

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