Harissa-Spiced Beef Chili with Chickpeas and Sweet Potatoes
Ingredients
- olive oil
- 2 lbs ground beef
- 1 yellow onion diced
- 2 cloves garlic minced
- 2 carrots diced
- 1 medium sweet potato peeled and diced
- 1 can of diced tomatoes 15 ounces
- 4 cups chicken broth
- 1 chickpeas 15 ounce can
- 1/2 tsp cinnamon
- 2 tbsp harissa paste
- 1 lemon zested
Toppings
- plain yogurt
- mint
- sliced almonds
- rice
Instructions
- Heat a large pot or dutch oven to medium high and pour in about 2 tablespoons of oil. Add the beef with 1 teaspoon of salt and brown. Remove from the pot and drain off any excess liquid. If needed, add a little more oil to the pan. Add the sweet potato, carrots, onion and then garlic and sauté until the vegetables are slightly tender.Add the beef back to the pan then add the tomatoes, broth, peas, cinnamon and harissa.Bring the chili to a simmer and allow to cook for at least 30 minutes. Taste for seasoning and add salt if needed. Turn off the heat and add the fresh lemon zest.Serve hot, topped with yogurt, fresh mint and toasted almonds. You could ladle over rice or serve it with warm pita bread.