Vegetarian Moroccan Chili

Watch winemakers Carol Shelton and Joel Peterson talk about many great vegetarian options to pair with Zinfandel.

Submitted by Carol Shelton Wines



Brown in a large sauté pan

  • 1 yellow onion diced
  • 2 t. garlic minced
  • 1 T. ground cumin
  • 1 t. ground cardamom
  • 2 t. ground coriander
  • 4 t. sweet paprika
  • 1 T. ground ginger (dry)
  • 1 t. ginger fresh, minced
  • 1 t. cinnamon
  • 1 t. dried oregano
  • 1 dash cayenne pepper (to taste)
  • 1 fresh lemon’s zest and juice (at least 1 T.)

Put above in crock pot with canned food below and cook for about 8 hours on low

  • 1 28oz can diced tomatoes with juice (I use Muir Glen fire roasted)
  • 1 14.5oz can diced yellow tomatoes (if you cannot find yellow, use a can of red ones)
  • 1 14.5oz can black beans (we use low sodium)
  • 1 14.5oz can kidney beans (we use low sodium)
  • 1 14.5oz can cannellini/white beans (we use low sodum)
  • 2 14.5oz cans garbanzo beans (we use low sodium)
  • 2 14.5oz cans white beans baked with maple syrup (or baked beans)
  • 1 14.5oz can sweet potato or pumpkin puree (either works well)
  • 1 small can tomato sauce
  • 1 c. raisins and/or dried cranberries


  1. Garnish with minced fresh green onion, minced cilantro leaves, toasted pistachios, pine nuts or almonds.

Servings 8

Freezes well.


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