One Pot Moroccan Beef Chili

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 |

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 |

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 |

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 |

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!

Moroccan Beef Chili

Serves 8.

10 minPrep Time

25 minCook Time

35 minTotal Time

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Recipe Image


  • 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)


  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!
Recipe Type: stew, chili, gluten-free

Moroccan Beef Chili |

23 thoughts on “One Pot Moroccan Beef Chili

    1. Lisa Post author
      Harissa has definitely been one of those things I see everywhere, but I never bothered to cook too much with it!
  1. Maggie
    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 :)
    1. Lisa Post author
      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!
  2. Marissa | Pinch and Swirl
    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!
  3. Julia
    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!
  4. Sarah @ SnixyKitchen
    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!
    1. Lisa Post author
      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)
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