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.

Nutriscore Rating: 84/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 6

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)

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the diced onion and cook for 3-4 minutes until softened and translucent.

Step 3

Stir in the minced garlic, red bell pepper, and carrot. Cook for another 5 minutes, stirring occasionally.

Step 4

Add the sweet potato to the pot and cook for 3 minutes, stirring to prevent sticking.

Step 5

Stir in the ground cumin, ground coriander, ground cinnamon, and smoked paprika. Cook for 1-2 minutes until fragrant.

Step 6

Add the tomato paste and harissa paste to the pot, stirring to coat the vegetables evenly.

Step 7

Pour in the diced tomatoes (with juices) and vegetable broth. Stir well.

Step 8

Add the chickpeas and kidney beans to the pot and stir to combine.

Step 9

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.

Step 10

Taste and adjust seasonings as needed (e.g., add salt or more harissa for heat).

Step 11

Serve hot, garnished with fresh cilantro and a dollop of yogurt if desired.

Nutrition Facts

Serving size	2452.1 grams (2452.1g)

Amount per serving	% Daily Value*
Calories	1796

Total Fat 50.30g	64%
Saturated Fat 8.60g	43%
Polyunsaturated Fat 4.10g
Cholesterol 12mg	4%
Sodium 3965mg	172%
Total Carbohydrate 271.40g	99%
Dietary Fiber 69.20g	247%
Total Sugars 66.10g
Protein 76.90g	154%

Vitamin D 0IU	0%
Calcium 813mg	63%
Iron 28mg	157%
Potassium 5897mg	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.

Source of Calories

Fat: 24.5%

Protein: 16.7%

Carbs: 58.8%