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One Pot Moroccan Beef Chili

Nov 5, 2014 29 Comments

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A hearty beef chili that will keep you warm and satisfied. Tangy and spicy harissa gives additional depth of flavor to this filling dish!

Moroccan Beef Chili | healthynibblesandbits.com

We’re in the thick of fall. I can feel it in my toes. No, really. Whenever I wake up in the morning, all I want to do is wrap myself in my purple knitted cardigan and slip on my purple fuzzy moccasins. Yes, the color of royalty is my favorite because I’m royyyyal . . .

Alright, maybe not. Though sometimes, I daydream about descending from a line of ancient Chinese royalty. We just don’t know about it yet. A girl can dream.

Moroccan Beef Chili | healthynibblesandbits.com

When the weather gets colder, what’s your go-to dish to keep you warm? For me, it’s soups and stews. I love the feeling of warmth that permeates the kitchen as a pot of soup simmers away on my stove. Of course, the same effect could be achieved by baking, but sometimes, even the oven needs a break.

Moroccan Beef Chili | healthynibblesandbits.com

There was a nice bottle of harissa that lurked within the depths of my pantry drawer for a long time. I have a thing with impulse purchases. I spy an intriguing sauce or spice blend at the supermarket, throw it into my cart, shove it into one of my kitchen drawers, and all is forgotten. Those newfangled sauces and spices never see the light of day until I orchestrate a major kitchen cleaning. Do you have same problem? Admit it, you do.

Well, it was high time to crack open that jar of harissa and make magic happen. (Side note: Not even Popeye could open that jar of harissa without some assistance! So I wrapped a rubber band around the lid of the jar, twisted, and tada . . . crisis averted. Try that trick the next time you are trying to pry open a stubborn jar.)

What is Harissa | healthynibblesandbits.com

I’ve been eating this Moroccan beef chili for three days straight. If you’re looking to try a new chili recipe, look no further!

Print

Moroccan Beef Chili

Moroccan Beef Chili | healthynibblesandbits.com

★★★★★

5 from 3 reviews

Serves 8.

  • Author: Lisa Lin
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Category: stew, chili, gluten-free
Scale

Ingredients

  • 1 and 1/2 TBS olive oil
  • 1/2 large yellow onion, diced
  • 1 TBS minced fresh ginger (about a 1″ piece)
  • 4 garlic cloves, minced or pressed
  • 1 lb/450g lean ground beef
  • 2 large carrots, peeled and chopped
  • 1 28-ounce (800g) can of diced tomatoes
  • 1 large pepper, diced
  • 1 cup (240ml) chicken stock
  • 5 TBS mild harissa (or 3 to 4 TBS spicy harissa)
  • 1 TBS cumin
  • 1 TBS cinnamon
  • 2 tsp paprika
  • 1 15-ounce (425g) can of garbanzo beans, drained and rinsed
  • 3 cups chopped collard greens (about 4 leaves)
  • salt to taste (I used 1 TBS kosher salt)
  • 1/2 cup (10g) cilantro, chopped (optional)

Instructions

  1. Heat the olive oil in a medium pot over medium-high heat. Once the pan is hot, add the onions, ginger, and garlic.
  2. Stir everything for about a minute or two, and add the beef. Let it cook until it is no longer bright pink. Add the carrots, tomatoes (including the juice), and pepper, and let it cook for a few minutes. Pour in the chicken stock, and add the harissa, cumin, cinnamon, and paprika.
  3. Once the liquids start to boil, reduce the heat to medium-low and add the garbanzo beans, collard greens, and salt. Let everything simmer for about 15 to 20 minutes. The chili should look thicker than what you started out with.
  4. Turn off the heat and mix in most of the cilantro, saving some for garnish. Let it cool for a few minutes before serving. The flavors develop more if you let the chili sit for a bit!

Did you make this recipe?

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Moroccan Beef Chili | healthynibblesandbits.com

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Appetizers, Dinner, Gluten Free, Main Dish, Soup & Stews beef

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Reader Interactions

Comments

  1. Liz @ Floating Kitchen says

    November 5, 2014 at 4:28 am

    Your royalty in my eyes, Lisa! This soup looks perfect for chilly weather. I’ve been totally obsessed with harissa for the past year. So yeah I’m digging this!

    Reply
    • Lisa says

      November 5, 2014 at 7:53 pm

      Harissa has definitely been one of those things I see everywhere, but I never bothered to cook too much with it!

      Reply
  2. Maggie says

    November 5, 2014 at 7:46 am

    Great to learn the ingredients about harissa and the beef chili looks so hearty. Beijing is entering winter and I definitely need a bowl of this now! The ingredients list a bit long, but the steps are so simple. Will try out this soon 🙂

    Reply
    • Lisa says

      November 5, 2014 at 7:55 pm

      I think the coldest weather I’ve experienced was when I was in Beijing several years ago for New Years’ Eve! I just wanted to take the cab everywhere! I know, there are a lot of ingredients in this, but they go so well together! If you try this out/make some modifications to the recipe, let me know!

      Reply
  3. Rebecca @ Strength and Sunshine says

    November 5, 2014 at 7:56 am

    Harssia rocks! So spicy and flavorful! Nothing like adding it to a comforting chili!

    Reply
    • Lisa says

      November 5, 2014 at 7:57 pm

      I know, I love that it’s spicy and a tad sour at the same time!

      Reply
  4. Marissa | Pinch and Swirl says

    November 5, 2014 at 9:09 am

    We just discovered Harissa last year and I love it! We made an aioli to slather on lamb burgers, but I’ve never tried it in soup. I can’t get enough soup / stew this time of year and this one looks just right. Bookmarked. Thanks, Lisa!

    ★★★★★

    Reply
    • Lisa says

      November 5, 2014 at 7:57 pm

      YUM! Harissa in aioli sounds amazing! I need to give that a try soon!

      Reply
  5. [email protected]'s Recipes says

    November 5, 2014 at 10:14 am

    This is warming and soul-satisfyingly delicious!

    Reply
    • Lisa says

      November 5, 2014 at 7:58 pm

      Thanks, Angie!

      Reply
  6. Jessica @ Nutritioulicious says

    November 5, 2014 at 10:25 am

    I’m with you on soups and stews when the weather gets cold. Actually making veggie chili tonight!

    Reply
    • Lisa says

      November 5, 2014 at 7:59 pm

      Oh nice! I love how comforting chilis are during this time of the year!

      Reply
  7. Alice @ Hip Foodie Mom says

    November 5, 2014 at 6:46 pm

    My go-to dishes to keep me warm are most certainly soups and stews!! I love this chili and LOVE the harissa!!

    Reply
    • Lisa says

      November 5, 2014 at 8:12 pm

      Yay, I’m not the only one who loves to eat soups and stews to stay warm!

      Reply
  8. Julia says

    November 6, 2014 at 5:48 pm

    Harissa in chili is absolutely genius! I never would have thought of that and I’m jonesing to try it! I have harissa in my cupboard, so I’m game to make this over the weekend. UGH it looks so comforting and cozyyyyy!

    Reply
    • Lisa says

      November 7, 2014 at 9:39 am

      YES! Do it! Let me know how it goes!

      Reply
  9. Sarah @ SnixyKitchen says

    November 7, 2014 at 11:14 am

    The way you describe the cooler weather and how you want a bowl of soup simmering on the stove…combined with the pictures of this hearty soup have made me text my husband to tell him “I want to make a stew-like soup for dinner tonight.” Before we’d talked about making pizza, but you’d wooed me into soup! I feel like I can smell the deliciousness of this soup already!

    Reply
    • Lisa says

      November 7, 2014 at 9:28 pm

      Hah! LOVE it! Instagram your stew if you haven’t done it already! (I’m just nosy and I want to know what my blogger friends are doing :P)

      Reply
  10. Juli says

    April 27, 2018 at 6:57 am

    What kind of pepper – bell pepper or something hotter?

    Reply
    • Lisa Lin says

      April 27, 2018 at 2:14 pm

      Thanks for catching that. I used a bell pepper for this.

      Reply
  11. D says

    January 14, 2020 at 8:11 am

    This was a fun alternative take on chili. I used hot harissa powder instead of paste. I used 2 tsp and that was plenty.
    I also used my Instant Pot: Saute mode, followed by pressure cooking using the Stew mode (“short” timing), and then added the beans. Because I used the cooker, no liquid evaporated, so I thickened with a TBSP of cornstarch. Could have probably left out the stock for the same reason.
    Everyone enjoyed the flavors.

    ★★★★★

    Reply
    • Lisa Lin says

      January 28, 2020 at 9:59 am

      Thanks for the notes on cooking this in the Instant Pot!

      Reply
  12. Kelsey says

    May 11, 2020 at 5:13 pm

    I made this tonight and it was such a hit! Will definitely be making this again and again! Delicious thanks.

    ★★★★★

    Reply
    • Lisa Lin says

      May 12, 2020 at 11:53 am

      Thank you, Kelsey!

      Reply

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