Moroccan White Bean Chili

Ingredients

• 1 lb great northern bean, soaked for 24 hours
• 2 cups chopped onions, yellow and red
• 1 3/4 cups chopped celery
• 1 1/3 cups chopped carrots
• 2 tablespoons minced fresh garlic cloves
• 4 teaspoons ground cumin
• 4 teaspoons paprika
• 2 teaspoons ground ginger
• 1 teaspoon ground turmeric
• 1/2 teaspoon fresh ground black pepper
• 1/2 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon red pepper flakes
• 3 cups water
• 8 tablespoons tomato paste
• 3 1/2 cups chopped fresh garden paste and eating tomatoes
• 4 cups water
• 1/4 cup chicken bouillon granule
• 1 teaspoon salt
• 4 tablespoons chopped fresh cilantro
• 2 tablespoons fresh lemon juice

Directions

1. 1

   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.

2. 2

   Stir in cumin and spice ingredients (through red pepper); cook 1 minute, stirring constantly.

3. 3

   Add the tomato paste and mix it inches

4. 4

   Quickly add the 3 cups water, the fresh diced tomatoes, and finally your soaked and drained bag of great northern beans.

5. 5

   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.

6. 6

   Taste. Stir in the bouillon granules, salt-to-taste, and lemon juice.

7. 7

   Taste. Take off the heat and stir in the cilantro. Serve over chunked up hearty mixed-grain bread or as-is.