Monga's Moroccan Chili | Recipes | Carol Shelton

Ingredients

• 1 yellow onion diced
• 2 lbs. ground meat (of your choice, or it is optional for vegetarian version)
• 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.)
• 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