I have posted this recipe on other sites but would like my recipes to also be available on the sites I frequent now as well. I got the idea from a recipe published in the Daytona Beach News Journal more than a decade ago for a Moroccan style chili. My recipe is based loosely on that one and if my memory serves me right that recipe also included a couple table spoons of cornmeal, cilantro and lime juice.
Ingredients:
3 Tbsp extra-virgin olive oil
1 medium onion, chopped
2 ribs celery, chopped
15oz can green beans
2 medium red or green bell peppers (whichever is preferred)
4 medium jalapeno peppers, seeded and finely diced
2 Tbsp minced garlic
3 Tbsp chili powder, or more to taste
2 tsp ground cumin
1 tsp salt
1 tsp dried oregano
1/4 tsp black pepper
15oz can chickpeas (drained and rinsed)
15oz can red kidney beans (drained and rinsed)
15oz can diced tomatoes with juice (I sometimes use diced tomatoes with green chili's)
1/2 cup brown sugar
1 cup water
Instructions:
In large pot heat oil over medium heat. Add chopped onion, chopped celery, and green beans, cook 5 minutes or until fragrant. Add red or green bell peppers, jalapenos, garlic, chili powder, cumin, salt, oregano, and black pepper. Cook until peppers have softened and spices are fragrant (about 5 minutes). Stir in chickpeas, red kidney beans, diced tomatoes w/ juice, brown sugar, and 1 cup of water. Bring to a boil. Reduce heat and simmer for 30+ minutes, stirring occasionally.
Ingredients:
3 Tbsp extra-virgin olive oil
1 medium onion, chopped
2 ribs celery, chopped
15oz can green beans
2 medium red or green bell peppers (whichever is preferred)
4 medium jalapeno peppers, seeded and finely diced
2 Tbsp minced garlic
3 Tbsp chili powder, or more to taste
2 tsp ground cumin
1 tsp salt
1 tsp dried oregano
1/4 tsp black pepper
15oz can chickpeas (drained and rinsed)
15oz can red kidney beans (drained and rinsed)
15oz can diced tomatoes with juice (I sometimes use diced tomatoes with green chili's)
1/2 cup brown sugar
1 cup water
Instructions:
In large pot heat oil over medium heat. Add chopped onion, chopped celery, and green beans, cook 5 minutes or until fragrant. Add red or green bell peppers, jalapenos, garlic, chili powder, cumin, salt, oregano, and black pepper. Cook until peppers have softened and spices are fragrant (about 5 minutes). Stir in chickpeas, red kidney beans, diced tomatoes w/ juice, brown sugar, and 1 cup of water. Bring to a boil. Reduce heat and simmer for 30+ minutes, stirring occasionally.
