Chili au bœuf à la marocaine

Faites le plein

Très riche en fibres

Épicé

Riche en protéines

Chili au bœuf à la marocaine

avec pois chiches, poivrons et crème sure

10 min

Difficulté: 1/3

Marocaine

Allergens

Soya

Moutarde

Blé

Lait

Sulfites

Oeuf

Peut contenir des traces d’allergènes

Arachides

Sésame

Noix

Gluten

Tags

Très riche en fibres

Épicé

Riche en protéines

Dinner-bowls

Taste-of-middle-east

Nouveau

Under-30-minutes

Game-night

Ingrédients

Bœuf haché

250 g

Pois chiches

1 unit(s)

Mélange d'épices harissa

7 g

Poivron

1 unit(s)

Tomates broyées à l'ail et aux oignons

1 unit(s)

Purée de gingembre et d’ail

2 tbsp

Crème sure

86 mL

Coriandre

7 g

Courgette

1 unit(s)

Oignon jaune

1 unit(s)

Raisin sultana

28 g

Mélange d’épices marocain

8 g

Huile

1 tbsp

Sel

0.33 tsp

Poivre

0.13 tsp

Preparation

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.