Algerian chili recipe

Ingredients

• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 4 cloves garlic, minced
• 2 scallions, chopped; reserve 1 tablespoon for garnish
• 1 stalk celery, chopped
• 4 cups water or vegetable broth
• 1 tomato, coarsely chopped
• 1 small dried red chili
• 1 red bell pepper, chopped
• ½ tablespoon sweet paprika
• 1 tablespoon curry powder
• ½ cup tomato paste
• 2 teaspoons ground cumin
• 3 cups navy beans, cooked
• 1 bay leaf
• Pinch of cayenne
• 3 tablespoons fresh parsley, chopped; reserve 1 tablespoon for garnish
• Sea salt to taste
• ½ teaspoon freshly ground black pepper

1. Heat the oil in a large saucepan over medium-high heat and sauté the onion, garlic, scallions, and celery until the onion is translucent.
2. Add the water, tomato, chili pepper, red bell pepper, paprika, curry powder, tomato paste, and cumin, and simmer until the mixture thickens, stirring frequently.
3. Add the beans, bay leaf, cayenne, parsley, salt, and pepper, and simmer for 15 minutes.
4. Garnish with parsley and scallion.