Home Sweet Jones

When you're jonesing for something homemade

Navigation
  • All Recipes
  • By Type
    • 40 Minutes or Less
    • Cheap Eats
    • Gluten Free
    • Paleo
    • Vegan
    • Vegetarian
    • Vegan Keto
  • About
    • My Cancer Healing Journey

Moroccan Vegan Chili

January 29, 2014 by Maggie Jones Leave a Comment

5 shares
  • Share
  • Tweet

Moroccan Chile Close Up
A fun twist on a game-day favorite, this recipe is spicy, tasty, and just happens to be pretty darn healthy.

I’ve mentioned before that one of my favorite things about chili is the potential for endless variations.  This version came to me while making a simple, traditional turkey chili last week.  I have an awesome stash of North African spices on hand because of my addiction to Moroccan chicken with chickpeas and apricots and thought it would be fun to use them to spice up a Moroccan-flavored chili.  Honestly, it was probably just an attempt to capture the flavors of that dish while convincing Brad he’s getting something new but heck, it worked out and was delicious.

I didn’t set out to make this vegan but was pleasantly surprised when I happened to end up there.  It’s also gluten-free and just plain tasty.

If you don’t have ras el-hanout you can make your own by combining 2 tsp ginger, 2 tsp cardamom, 2 tsp mace, 1 tsp cinnamon, 1 tsp allspice, 1 tsp coriander, 1 tsp nutmeg, 1 tsp turmeric, 1 tsp black pepper, 1/2 tsp white pepper, 1/2 tsp cayenne pepper, and 1/4 tsp cloves (or as much of that as you have on hand).  Harissa is a spicy North African chile blend – find it at your specialty market or on Amazon.

Experiment with different variations – I used diced dried figs instead of raisins for the version pictured and it was awesome.  It would also rock with dried apricots or whatever dried fruit you have on hand.  Play around and make it your own!

Moroccan Vegan Chili

Prep Time: 5 minutes

Cook Time: 40 minutes

Total Time: 45 minutes

Yield: 5 servings

Calories per serving: 282

Fat per serving: 4.2g

Moroccan Vegan Chili

Ingredients

  • olive oil - 1 tsp
  • yellow onion - 1 medium, diced
  • garlic - 6 whole cloves, thinly sliced
  • ras el-hanout - 2 tbs
  • harissa - 1 tbs
  • sweet potato - 1 large, 1
  • chickpeas - 2 15-oz cans, drained and rinsed
  • tomato paste - 1/4 c
  • no salt-added diced tomatoes - 2 15-oz cans, with liquid
  • golden raisins - 1/4 c
  • cilantro - 1/4 c, chopped

Instructions

Heat oil in a heavy pot over medium heat. Add onion and sliced garlic cloves and sauté until softened, about 5 minutes. Add ras el-hanout and harissa; simmer another minute, until fragrant.

Stir in the tomatoes with juice, sweet potato and tomato paste. Cover and simmer, stirring occasionally, until the sweet potato is tender, about 30 minutes.

Stir in the drained chickpeas and raisins. Simmer an additional 5 minutes until warmed through. Season to taste, adding more harissa for more heat.

Top with cilantro and feta, if desired. Serve hot.

Nutritional Information

Calories: 282 ; Fat: 4.2 g; Saturated Fat: 0.0 g; Trans Fat: 0.0 g; Sodium: 346 mg; Total Carbohydrate: 51.7 g; Dietary Fiber: 13.5 g; Sugars: 17.6 g; Protein: 10.5 g; Points: 5 ; Points Plus: 7 ;

3.1
https://www.homesweetjones.com/2014/01/moroccan-vegan-chili/

Related Posts Plugin for WordPress, Blogger...

Filed Under: Entrees: Vegetarian and Vegan, Recipes Tagged With: Cheap Eats, Gluten Free, Low Calorie, Low Fat, Make Ahead, Vegan, Vegetarian

« Mango Black Bean Salad
Coconut Almond Rice »

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Get recipes by email:

Spring Favorites

Keto Shrimp Coconut Soup

Keto Thai-Style Coconut Shrimp Soup

Cajun Chicken Pasta Light

Lightened Up Cajun Chicken Pasta

Thai Mango salad with Spicy Peanut Sauce

Thai Mango Salad with Spicy Peanut Dressing

Filling and Fresh Blueberry, Kale, Quinoa Salad

Blueberry, Kale and Quinoa Salad

Caprese chicken with balsamic glaze

Caprese Chicken with Reduced Balsamic Drizzle

Cedar-plank salmon cooks up perfectly in the oven

Cedar Plank Salmon in the Oven

Crab Cakes

Stress-Free Crab Cakes with Roasted Red Pepper Remoulade

Weeknight Shredded Jerk Chicken Bowl with Mango Avocado Salsa - Crockpot, instapot of stovetop

Jerk Chicken Bowl with Mango Avocado Salsa

Raspberry Lemon Sangria

Sparkling Raspberry Lemonade Sangria

Voodoo shrimp and grits close up

Voodoo Shrimp

Hi! I’m Maggie!

So happy to meet you! My husband and I love cooking, food, and photography. We're here to share some of our favorite recipes and DIY tips. Read More…

Most Talked About

Holiday moscow mule for Christmas or Thanksgiving
This low calorie French Onion Soup is easy to make
Crispy Potato Tacos with Roasted Poblanos and Tomatillo Salsa
Homemade Vegan Mayonnaise with no oil
Cedar-plank salmon cooks up perfectly in the oven
Salmon Rillettes is the greatest salmon you've ever tasted
Some of the links in this blog are affiliate links, which means that I may get a commissions if you decide to purchase anything from the company after you click through. I only link to products that I use and love myself.

Copyright © 2023 Maggie Jones | Privacy Policy

5 shares