Moroccan White Bean Chili

Moroccan White Bean Chili

Ingredients:
beans, snap, green, raw
fresh red onions,
celery, raw
carrots, raw
spices, garlic powder
spices, cumin seed
spices, paprika
spices, ginger, ground
spices, turmeric, ground
spices, pepper, black
salt, table
spices, cinnamon, ground
spices, pepper, red or cayenne
water, bottled, generic
tomatoes, red, ripe, raw, year round average
tomatoes, red, ripe, raw, year round average
water, bottled, generic
soup, chicken broth or bouillon, dry
salt, table
spices, coriander seed
lemon juice, raw

Directions:
In a non-stick 8-quart dutch oven pot, add onion, celery, carrot and garlic and saute five minutes or until the vegetables are soft and translucent.
Stir in cumin and spice ingredients (through red pepper); cook 1 minute, stirring constantly.
Add the tomato paste and mix it inches
Quickly add the 3 cups water, the fresh diced tomatoes, and finally your soaked and drained bag of great northern beans.
Bring to a boil.
Cover, reduce the heat, and simmer for 2 1/2 hours or until the beans are fork tender (or to your likeness)and the water has reduced to a nice stew-like texture.
Taste.
Stir in the bouillon granules, salt-to-taste, and lemon juice.
Taste.
Take off the heat and stir in the cilantro.
Serve over chunked up hearty mixed-grain bread or as-is.