• Wash and dry all produce.
• Halve, peel, then cut onion into 1/2-inch pieces.
• Core, then cut peppers into 1/2-inch pieces.
• Quarter Zucchini lengthwise, then cut into 1/2-inch pieces.
• Roughly chop cilantro.

• In a large pot, heat 1/2 tbsp (1 tbsp) oil over medium-high.
• When hot, add onions and turkey. Cook for 3-5 min, breaking up turkey into smaller pieces until no pink remains.**Season with salt and pepper.

• To pot with turkey, add peppers and zucchini. Cook for 3-4 mins, stirring occasionally until slighlty softened.
• Reduce heat to medium, 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 and 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.

If you've opted to get turkey, cook in the same way the recipe instructs you to cook beef.**