Moroccan White Bean Chili Recipes

MOROCCAN WHITE BEAN TURKEY CHILI

Steps:

• Coarsely chop onion and jalapeño using Food Chopper. Dice bell pepper using Santoku Knife. Combine onion, peppers, turkey, seasoning, pressed garlic and salt in Deep Covered Baker; mix well. Microwave, covered, on HIGH 5-7 minutes or until turkey is no longer pink, breaking into crumbles halfway through using Mix 'N Chop.Carefully remove baker from microwave using Oven Mitts. Add beans, tomato sauce and tomatoes; mix well. Cover; microwave on HIGH 14-17 minutes or until simmering.

LOUBIA (MOROCCAN STEWED WHITE BEANS)

Steps:

• Gather the ingredients.
• Mix all ingredients in a pressure cooker.
• Add 2 quarts (2 liters) of water, and bring to a simmer.
• Cover, bring to pressure, then cook on pressure over medium heat for about 40 minutes, or until the beans are tender.
• If the beans are still submerged in sauce, reduce the liquids until the sauce is thickened.
• Adjust the seasoning if desired, and serve.
• Enjoy!
• Gather the ingredients.
• Mix all ingredients in a large pot.
• Add 2 quarts (2 liters) of water and bring to a simmer.
• Cover and simmer the beans over medium heat for about 1 1/2 hours, or until the beans are tender and the sauce is thick and no longer watery.
• If the liquids reduce too much during cooking, add a little water to prevent the beans from burning.
• Adjust the seasoning if desired, and serve.
• Enjoy!

MOROCCAN WHITE BEAN CHILI

Steps:

• In a non-stick 8-quart dutch oven pot, add onion, celery, carrot and garlic and sauté five minutes or until the vegetables are soft and translucent.
• Stir in cumin and spice ingredients (through red pepper); cook 1 minute, stirring constantly.
• Add the tomato paste and mix it inches
• Quickly add the 3 cups water, the fresh diced tomatoes, and finally your soaked and drained bag of great northern beans.
• Bring to a boil. Cover, reduce the heat, and simmer for 2 1/2 hours or until the beans are fork tender (or to your likeness)and the water has reduced to a nice stew-like texture.
• Taste. Stir in the bouillon granules, salt-to-taste, and lemon juice.
• Taste. Take off the heat and stir in the cilantro. Serve over chunked up hearty mixed-grain bread or as-is.

MOROCCAN WHITE BEAN TURKEY CHILI

Steps:

• Coarsely chop onion and jalapeño. Dice bell pepper. Combine onion, peppers, turkey, rub, pressed garlic and salt in Deep Covered Baker; mix well. Microwave, covered, on HIGH 5-7 minutes or until turkey is no longer pink, breaking into crumbles halfway through.
• Carefully remove baker from microwave using Oven Mitts. Add beans, tomato sauce and tomatoes; mix well. Cover; microwave on HIGH 14-17 minutes or until simmering.

LAMB AND WHITE BEAN CHILI

Steps:

• In a large nonstick skillet, cook lamb and onion over medium-high heat 6-8 minutes or until meat is no longer pink, breaking into crumbles; drain. Transfer lamb mixture to a 3- or 4-qt. slow cooker. Add beans., In a small bowl, combine salsa, 1-1/2 tablespoons Moroccan seasoning and 3 teaspoons lemon zest. Pour over beans and lamb; stir until well combined. Cook, covered, on low for 6 hours or until onions are tender. , In a small bowl, combine marmalade with remaining Moroccan seasoning and lemon zest; stir into slow cooker. Cook, covered, 15 minutes longer. Sprinkle each serving with parsley, cheese and almonds. If desired, serve with additional red onion and naan or pita bread.