with Chickpeas, Peppers and Sour Cream
Allergens
Tags
Ground Beef
250 g
Chickpeas
1 unit(s)
Harissa Spice Blend
7 g
Sweet Bell Pepper
1 unit(s)
Crushed Tomatoes with Garlic and Onion
1 unit(s)
Ginger-Garlic Puree
2 tbsp
Sour Cream
86 mL
Cilantro
7 g
Zucchini
1 unit(s)
Yellow Onion
1 unit(s)
Sultana Raisins
28 g
Moroccan Spice Blend
8 g
Oil
1 tbsp
Salt
0.33 tsp
Pepper
0.13 tsp
- 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: 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.
- 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.
770
kcal
Calories
37
g
Fat
12
g
Saturated Fat
74
g
Carbohydrate
28
g
Sugar
17
g
Dietary Fiber
43
g
Protein
100
mg
Cholesterol
1500
mg
Sodium
1
g
Trans Fat
1650
mg
Potassium
200
mg
Calcium
6.5
mg
Iron
with Avocado-Citrus Salad and Sesame Dressing
and Lemon-Honey Drizzle
