We have a wonderful little bistro in our neighboring town, which makes a delicious Moroccan Black Bean chili; the only problem is it is not gluten free. After I took a few bites, I asked what the ingredients were (a dangerous thing to do when you are gluten free). In other words, don’t do it! Always ask for the ingredients before ordering. Most restaurants are well aware of the gluten free diet and are accommodating. I would love to have had the recipe, but instead, I decided to try and make a GF version from my memory of those few yummy bites. There are a few surprising ingredients in this chili that might make you scratch your head, but I promise once you try it, it just might become a favorite!
There are a number of places and cultures in this world I would love to visit, and while I don’t really have a “bucket list”, Morroco would be on it if I did. A beautiful, ancient city, writhing in culture and beauty, I would love to meander through the streets and taste of its rich heritage. Moroccan food is full of flavorful Spices, which have been imported to Morocco for thousands of years, making Moroccan cuisine extremely refined, due to Morocco‘s interactions and exchanges with other cultures and nations over the centuries. Common spices include cinnamon, cumin, turmeric, ginger, pepper, paprika, anise, sesame seeds, coriander, and saffron.
I love purple onions. Although very pungent, they add beautiful color to the dish. Dice one whole purple onion
and place it in a large pot with olive oil over medium high heat.
Saute onion until slightly translucent, then add the garlic and green peppers.
Add one can of fire-roasted green chili’s and continue to stir.
Add two cans of diced tomatoes and stir.
Rinse two cans of black beans and one can of kidney beans, then add to pot. Next comes the interesting part!
Add one cup of gluten-free beer to the pot.
Add unsweetened cocoa powder, remaining spices and honey.
Simmer on low for at least 30 minutes for the spices to infuse into the sauce.
Place in a bowl or cup with a dollop of sour cream and a few slices of avocado. Enjoy this gluten free yummy
Moroccan-spiced chili! You may enjoy this recipe with my recipe for Tastes Like Whole Wheat Bread, also
a recipe that uses gluten-free beer.
Moroccan-Spiced Black Bean Chili
3 Tbsp olive oil
1 purple onion
6 cloves of garlic (pressed)
1 green bell pepper
1 4 oz can fire-roasted diced green chili’s
2 14.5 oz cans of diced tomatoes
2 15 oz cans black beans
1 15 oz can kidney beans
1 bottle gluten free beer
2 Tbsp unsweetened cocoa powder
1 Tbsp chili powder (2 Tbsp if you like it spicier)
2 tsp cumin
1/2 tsp cinnamon
1/4 tsp coriander
2 Tbsp honey
salt & pepper to taste
Sour cream and avocado for garnish
This recipe was also shared on the following blogs: VegetarianMama , PoorandGlutenFree, RealFoodForLessMoney, TheBestBlogRecipes, SimplySweetHome, LadyBehindTheCurtain, SimplySugar&GlutenFree, Serendipity&Spice, RealFoodForager
