Moroccan-Inspired Beef Chili
with Chickpeas, Peppers and Sour CreamCalories
:
770 kcalProtein
:
43g proteinTotal
:
30 minutesDifficulty
:
EasyHigh Protein
Spicy
Very High Fibre
New
Allergens:
- Milk
- Gluten
- Wheat
- May contain traces of allergens
- Soy
- Sulphites
- Milk
- Peanuts
- Sesame
- Tree nuts
- Egg
- Mustard
.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
250 g
Ground Beef
1 unit(s)
Chickpeas
(May be present: Gluten, Wheat)
7 g
Harissa Spice Blend
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Crushed Tomatoes with Garlic and Onion
2 tbsp
Ginger-Garlic Puree
(May be present: Soy, Sulphites, Milk)
86 mL
Sour Cream
(Contains: Milk May be present: Milk, Sulphites)
7 g
Cilantro
1 unit(s)
Zucchini
1 unit(s)
Yellow Onion
28 g
Sultana Raisins
(May be present: Peanuts, Sesame, Sulphites, Milk, Tree nuts, Gluten, Egg, Soy, Mustard)
8 g
Moroccan Spice Blend
(May be present: Sesame, Soy, Sulphites, Tree nuts, Wheat, Milk, Mustard, Peanuts)
Not included in your delivery
1 tbsp
Oil*
⅓ tsp
Salt*
0.13 tsp
Pepper*
Nutrition facts
Calories770 kcal
Fat37 g
Saturated Fat12 g
Carbohydrate74 g
Sugar28 g
Dietary Fiber17 g
Protein43 g
Cholesterol100 mg
Sodium1500 mg
Trans Fat1 g
Potassium1650 mg
Calcium200 mg
Iron6.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Cooking Steps
1
- Before starting, wash and dry all produce.
- Halve, peel, then cut onion into 1/2-inch pieces.
- Core, then cut pepper into 1/2-inch pieces.
- Quarter zucchini lengthwise, then cut into 1/2-inch pieces.
- Roughly chop cilantro.
2
- Heat a large pot over medium-high.
- When the pot is hot, add 1/2 tbsp (1 tbsp) oil, onions and beef. Cook for 3-5 min, breaking up beef into smaller pieces until no pink remains.** Season with salt and pepper.
3
- To pot with beef, add peppers and zucchini. Cook for 3-4 min, stirring occasionally, until slighlty softened.
- Reduce heat to medium, then add Moroccan Spice Blend, Harissa Spice Blend and ginger-garlic puree. Cook for 1-2 min, stirring often until fragrant and combined.
4
- Add crushed tomatoes, chickpeas and their liquid, raisins and 1/3 cup (2/3 cup) water. (TIP: Swirl water in tomato and bean cans to get every last drop!)
- Bring to a simmer, then reduce heat to medium-low. Cook for 8-10 min, stirring often, scraping up any browned bits, until chili thickens slightly. (TIP: If you have extra time, reduce heat to low and simmer chili for longer.)
- Remove from heat. Season with salt and pepper.
5
- Meanwhile, to a small bowl, add sour cream and half the cilantro. Season with salt and pepper, then stir to combine.
6
- Divide chili between bowls.
- Top with cilantro sour cream and sprinkle remaining cilantro over top.
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The spice blends deliver bold, layered flavour quickly; some reviewers found it on the spicier side, while others felt the Moroccan character was subtle.
- Ease of prep: This comes together easily and quickly, making it a great weeknight option even for less experienced cooks.
- Suggestions: Add an extra can of diced tomatoes for more sauce, or serve over rice to make the meal more filling. Some reviewers added avocado or extra ground beef to boost richness and protein.
- Leftovers: This chili reheats beautifully the next day and freezes well for a future meal.
