Moroccan Spiced Vegetarian Chili
Dive into a vibrant bowl of Moroccan Spiced Vegetarian Chili, a hearty and flavor-packed dish that reimagines classic chili with a North African twist. This wholesome recipe combines tender sweet potatoes, protein-rich chickpeas, and kidney beans with a fragrant blend of cumin, coriander, cinnamon, and smoky paprika. The addition of harissa paste delivers a warm, slightly spicy kick, while fresh cilantro and a dollop of yogurt provide the perfect finishing touch. Ready in just an hour, this one-pot wonder is a vegan-friendly, nutrient-dense, and soul-warming meal perfect for busy weeknights or cozy gatherings. Whether you’re a chili connoisseur or just diving into vegetarian cuisine, this recipe promises to impress with its bold flavors and aromatic spices.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 large red bell pepper, diced
- 1 medium carrot, diced
- 1 medium sweet potato, peeled and diced
- 14 ounces canned diced tomatoes (with juices)
- 15 ounces canned chickpeas, drained and rinsed
- 15 ounces canned kidney beans, drained and rinsed
- 2 cups vegetable broth
- 2 tablespoons tomato paste
- 2 teaspoons ground cumin
- 1.5 teaspoons ground coriander
- 0.5 teaspoons ground cinnamon
- 1 teaspoon smoked paprika
- 1 tablespoon harissa paste
- 0.25 cup fresh cilantro, chopped (for garnish)
- 0.5 cup plain yogurt or plant-based alternative (optional, for serving)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and cook for 3-4 minutes until softened and translucent.
Stir in the minced garlic, red bell pepper, and carrot. Cook for another 5 minutes, stirring occasionally.
Add the sweet potato to the pot and cook for 3 minutes, stirring to prevent sticking.
Stir in the ground cumin, ground coriander, ground cinnamon, and smoked paprika. Cook for 1-2 minutes until fragrant.
Add the tomato paste and harissa paste to the pot, stirring to coat the vegetables evenly.
Pour in the diced tomatoes (with juices) and vegetable broth. Stir well.
Add the chickpeas and kidney beans to the pot and stir to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 30 minutes, stirring occasionally, until the sweet potato is tender.
Taste and adjust seasonings as needed (e.g., add salt or more harissa for heat).
Serve hot, garnished with fresh cilantro and a dollop of yogurt if desired.
Nutrition Facts
Calories |
1796 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.3 g | 64% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 12 mg | 4% | |
| Sodium | 3965 mg | 172% | |
| Total Carbohydrate | 271.4 g | 99% | |
| Dietary Fiber | 69.2 g | 247% | |
| Total Sugars | 66.1 g | ||
| Protein | 76.9 g | 154% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 813 mg | 63% | |
| Iron | 28.3 mg | 157% | |
| Potassium | 5896 mg | 125% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
