Oil Free Vegan Moroccan Chili! We love Moroccan food; we love chili, and this delicious mash-up takes cozy comfort food to a whole new level.
This hearty, low-fat, Oil Free Vegan Moroccan Chili will keep you warm and satisfied with fun twist on an American comfort food classic. Fragrant warming spices give this chili depth of flavor that is inspired by Moroccan cuisine.
Whole Food Plant Based, Vegan, plant based, oil free, refined sugar free, no highly processed ingredients and gluten free option.
Hi there, Ameera here!
This isn’t grandma’s chili recipe! Nope! This delicious and hearty chili has a lovely nod to Moroccan cuisine! Full of warm spices, this wholesome dish is different enough to intrigue, yet familiar enough to the American palate.
We loved it. The farro really makes it hearty and delicious! You gotta give this one a try!
Tips for Success:
- Flavor Profile: The flavor profile of this chili is that it is like a typical chili but with a few tiny twists. The farro adds some heartiness. The cinnamon adds a nice Moroccan flair. If uncertain about the cinnamon, we recommend a very tiny pinch and build up from there.
- Flavors to Marry: Make sure you allow at least 10 minutes for the flavors to marry. The flavors continue to develop once the soup slightly cools.
- Low-Fat Dish Expectations: This chili was designed to be low in fat. Because it is low in fat, you are not going to experience that endorphin rush associated with eating high-fat foods when eating this chili. It is very tasty for what it is, and that is a low-fat chili. We just want to make sure that our Readers recognize this when contemplating making this recipe.
- Baking Soda: Baking soda is often used as a neutralizer for dishes that contain a lot of acidity, typically from tomatoes. We use it in this dish to remove some of the tomato acidity (from the tomato paste, and petite diced tomatoes) without losing the tomatoey flavor. When you add it, the mixture may bubble up, then settle down as it neutralizes the acidity.
- Farro: If you need to be gluten-free, then do not add the farro. Simply leave it out. You can add more beans if you wish or a small amount of cooked quinoa.
Leftovers and Freezing:
Leftovers will generally keep for 4-5 days in the refrigerator. Store in a covered container. Reheating can be done on the stovetop, or in the microwave.
This dish can be frozen.
Pantry Products Used in this Recipe:
- Vegetable Stock: We use Pacific Organic Low Sodium Vegetable Stock. We love this brand because it is Whole Food Plant Based compliant, as it does not contain MSG, has no oil, and does not contain any highly-processed ingredients.
- Farro: We used Bob’s Red Mill Organic Farro. Feel free to use your favorite brand of farro.
- Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
Kitchen Products Used:
- Stock pot to cook farro
- Enamel/Ceramic Lined Dutch Oven or similarly large stock pot
We certainly hope you give this deliciousness a try.
If you try this cozy chili, we would love to know if you enjoy it as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us! We would love to hear from you.Print
Oil Free Vegan Moroccan Chili
- Prep Time: 20 Minutes
- Cook Time: 35 Minutes
- Total Time: 55 Minutes (+ Rest Time)
- Yield: 8 Cups 1x
- Category: Chili, Stew
- Method: Stovetop
- Cuisine: Moroccan Inspired
- Diet: Vegan
This hearty, low-fat, Oil Free Vegan Moroccan Chili will keep you warm and satisfied with fun twist on an American comfort food classic.
- ½ cup uncooked farro *
- 1 medium yellow onion, fine dice
- 1 jalapeno pepper, seeded, fine dice
- 1 Tablespoon minced garlic
- 1 Tablespoon tomato paste
- 2 cups low-sodium vegetable broth *
- 2 cups water
- ½ teaspoon pure maple syrup
- 1 – [ 14.5 oz. can ] petite diced tomatoes
- 1 – [ 15.5 oz. can ] black beans, drained and rinsed
- 1 – [ 15.5 oz. can ] pinto beans, drained and rinsed
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 Tablespoons dried minced onions
- 1 teaspoon dried oregano
- 1 teaspoon regular chili powder *
- ¾ teaspoon cumin
- 1 ¼ teaspoons smoked paprika
- 1/8 teaspoon cinnamon
- ¼ to 1 teaspoon sea salt (+/-) *
- Pinch black pepper (+/-)
- 1/8 teaspoon baking soda *
- 1 teaspoon lime juice
- Place the Spice/Herb Ingredients in a small bowl, mix well, set aside.
- Cook ½ cup of farro according to package directions, set aside.
- In a large ceramic/enamel-lined pot or similar stock pot, add the diced onions and jalapeno pepper, sauté over medium-high heat until the veggies begin to soften, approximately 7 to 9 minutes, stirring periodically to prevent burning. Add a tablespoon or so of water if they start to stick and/or to prevent burning.
- Add the minced garlic and tomato paste, sauté for one minute, stirring constantly.
- Then add all the remaining Base Ingredients (including the cooked farro) and Spice/Herb Mix, stir well to combine. Bring the mixture to a boil, then lower to a low-boiling simmer. Add the baking soda, stir well, then simmer for 15 minutes, stirring occasionally.
- After simmering for 15 minutes, add the lime juice, stir well to combine, then take a potato masher (or fork) and mash about 1/3 of the mixture to thicken. Simmer for 5 more minutes, then remove from the stove.
- Allow to sit for 10 minutes to allow the flavors to marry.
*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.
*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
*Servings: 4 – Makes 8 cups
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I made this tonight and everyone enjoyed it. The chili we usually eat is heavy on the chili powder and cumin and is much more like a stew. Plus we serve it over rice because that’s what my kids are used to and they usually make it. This one landed on our menu because I am following Menu 148 this week. I loved this chili! It was lighter than that other chili and was perfectly balanced with its broth to chunkiness ratio. I used leftover broth from making lentils for my veggie broth, omitted the tomato paste and lime juice… Read more »
Hi there Liz 🙂
YAYYYY!!! We are so happy that you gave this recipe a try and enjoyed it! Thank you so much for the awesome review of this recipe!
-Ameera and Robin
What type of farro did you use? Was it pearled?
Hi there Diana,
Thank you for your question. We updated the blog post with the farro that we used as we thought that perhaps others may have the same question. We will post it here for your convenience:
-Ameera and Robin
I made this for supper last night and it was awesome! I LOVED how you explained the use of the baking soda. I had run out of baking soda and was just going to skip the ingredient in my desperate attempt to get supper on the table before dashing out the door to Boy Scouts. But when I read your tid bit about how the 1/8 teaspoon of baking soda will bring the acidity from the tomatoes down i texted my neighbor and she happened to have baking soda and let me borrow some! What a great tip!!! Inwish inhad… Read more »
Hi there Colleen,
YAYYYYY!!! Welcome to the WFPB lifestyle! We are happy to be on this beautiful journey with you. We are so thrilled that you gave this recipe a try and enjoyed it. Yes, that little bit of baking soda makes a huge difference, doesn’t it? Thank you so much for taking time to write us an awesome review. We sincerely appreciate YOU and your support!
-Ameera and Robin