Beef Chili with Chickpeas, FIgs and Moroccan Spices

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Have you tried garbanzo beans in chili? You'll love the twist on a classic. Moroccan spices & dried figs transform beef chili with chickpeas.

Prep Time5

Cook Time1 10

Course: Entrees

Keyword: chili with chickpeas, garbanzo beans in chili

Servings:

Calories: 691kcal

1 tablespoon vegetable oil
1 small onion , chopped fine
1/2 red, green, or yellow bell pepper , cut into 1/2-inch pieces
3 garlic cloves , minced
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon ground ginger
3/4 teaspoon ground coriander
1/4 teaspoon dried oregano
1/8 teaspoon ground cinnamon
Salt and pepper
1/8 teaspoon cayenne pepper
12 ounces 85 percent lean ground beef
1 (14.5 ounce) can diced tomatoes
1 (8 ounce) can tomato sauce
3/4 cup canned chickpeas , rinsed
1/4 cup chopped Orchard Choice or Sun-Maid California Mission Dried Figs , stemmed and cut into 1/4-inch pieces
1/4 teaspoon grated lemon zest plus 1 teaspoon lemon juice , plus extra for serving

Heat oil in medium saucepan over medium heat until shimmering. Add onion, bell pepper, garlic, cumin, paprika, ginger, coriander, oregano, 1/4 teaspoon salt, and cayenne. Cook, stirring often, until vegetables begin to soften and spices are fragrant, 3 to 5 minutes.
Add ground beef and cook, breaking up meat with wooden spoon, until no longer pink and just beginning to brown, 3 to 5 minutes. Stir in tomatoes and their juice, tomato sauce, chickpeas, and figs and bring to simmer. Cover, reduce heat to medium-low, and simmer, stirring occasionally, for 45 minutes.
Uncover and continue to simmer, stirring occasionally, until beef is tender and chili is slightly thickened, about 15 minutes. (If chili begins to stick to bottom of pot, stir in ¼ cup water.) Stir in lemon zest and juice. Season with salt and pepper to taste. Serve, passing lemon, sour cream, and cilantro separately.

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