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Moroccan-Inspired Beef Chili

Moroccan-Inspired Beef Chili

with Chickpeas, Peppers and Sour Cream
0.0(0)
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Calories
: 
780 kcal
Protein
: 
44g protein
Difficulty
: 
Easy
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.
serving amount

250 g

Ground Beef

1 unit(s)

Chickpeas

(Contains: Gluten, Wheat, May contain traces of allergens)

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

(Contains: Soy, Sulphites, Milk, May contain traces of allergens)

86 mL

Sour Cream

(Contains: Milk, Sulphites, May contain traces of allergens, Milk)

7 g

Cilantro

1 unit(s)

Zucchini

1 unit(s)

Yellow Onion

28 g

Sultana Raisins

(Contains: Peanuts, Sesame, Sulphites, Milk, Tree nuts, Gluten, Egg, Soy, Mustard, May contain traces of allergens)

8 g

Moroccan Spice Blend

(Contains: Sesame, Soy, Sulphites, Tree nuts, Wheat, Milk, Mustard, Peanuts, May contain traces of allergens)

Not included in your delivery

1 tbsp

Oil*

⅓ tsp

Salt*

0.13 tsp

Pepper*

Calories780 kcal
Fat38 g
Saturated Fat13 g
Carbohydrate74 g
Sugar28 g
Dietary Fiber17 g
Protein44 g
Cholesterol105 mg
Sodium1490 mg
Trans Fat1 g
Potassium1750 mg
Calcium200 mg
Iron7 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

Prep
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.
Cook beef
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.
Cook veggies
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.
Cook chili
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.
Make cilantro sour cream
5
  • Meanwhile, to a small bowl, add sour cream and half the cilantro. Season with salt and pepper, then stir to combine.
Finish and serve
6
  • Divide chili between bowls.
  • Top with cilantro sour cream and sprinkle remaining cilantro over top.
Meal right image

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