Moroccan One-Pot Pork and Bean Chili

• 1 lb pork shoulder, cut into 1-inch cubes
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 2 cups chicken broth
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon cayenne pepper
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add pork and brown on all sides.
2. 2 Remove pork and set aside. In the same pot, sauté onion, garlic, and bell pepper until softened.
3. 3 Stir in cumin, paprika, cinnamon, ginger, and cayenne; cook for 1 minute.
4. 4 Return pork to the pot. Add beans, chickpeas, tomatoes, and broth.
5. 5 Bring to a boil, then reduce heat, cover, and simmer for 40 minutes, stirring occasionally.
6. 6 Season with salt and pepper to taste. Garnish with cilantro before serving.

Equipment

• Large pot with lid

Variations

• Substitute pork with chicken for a lighter version.
• Add a handful of spinach or kale in the last 5 minutes of cooking for extra greens.

Substitutions

• If kidney beans or chickpeas are unavailable, use any canned beans you have on hand.
• For a vegan version, replace pork with extra beans and use vegetable broth.

Pairings

• A crisp lager or a glass of dry rosé complements the spices nicely.
• Serve with a side of warm pita bread for scooping up every last bit.

Nutrition

Tips

• For deeper flavor, toast your spices in a dry pan before adding them to the chili.
• Adding a splash of lemon juice at the end can brighten the flavors.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat.

Freezing: Freezes well for up to 3 months. Thaw overnight in the refrigerator and reheat on the stove.

Serving Suggestions

• Serve with a dollop of Greek yogurt and a sprinkle of toasted cumin seeds.
• Pairs perfectly with crusty bread or a side of steamed couscous.

FAQ