Moroccan-Inspired Double Beef and Chickpea Chili
with Raisins, Peppers and Sour Cream- Milk
- Gluten
- Wheat
- May contain traces of allergens
- Soy
- Sulphites
- Milk
- Peanuts
- Sesame
- Tree nuts
- Egg
- Mustard
Ingredients: Ground beef • Chickpeas (chickpeas, water, salt, ascorbic acid, disodium EDTA) • Crushed tomatoes with onion and garlic (tomato paste, water, diced tomatoes, dehydrated onion, salt, dehydrated garlic, sugar, citric acid) • Zucchini • Sweet bell pepper • Yellow onion • Sour cream (milk) (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture, propylene glycol alginate, xanthan gum) • Ginger garlic puree (garlic, water, ginger, soybean oil, spices, citric acid, xanthan gum, potassium sorbate) • Raisins (raisins, sunflower oil and/or cotton oil) • Moroccan spice blend (spices, salt, sugar, paprika powder, garlic powder, onion powder, canola oil, oleoresin paprika, silicon dioxide) • Harissa spice blend (spices, salt, garlic powder, canola oil, silicon dioxide, spice extract) • Cilantro.
Ingredients
500 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
½ tbsp
Oil*
⅓ tsp
Salt*
0.13 tsp
Pepper*
Nutrition facts
Cooking Steps
- 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.
- 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.
- 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.
- Add crushed tomatoes, chickpeas and their liquid, raisins and 1/3 cup (2/3 cup) water. (TIP: If you're not a fan of raisins, it's ok! just leave them out of the recipe!)
- 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.
- Meanwhile, to a small bowl, add sour cream and half the cilantro. Season with salt and pepper, then stir to combine.
- Divide chili between bowls.
- Top with cilantro sour cream and sprinkle remaining cilantro over top.
