Moroccan Lamb Chili with Sweet Potatoes

Moroccan Lamb Chili with Sweet Potatoes

This ground lamb chili recipe is flavored with Moroccan-inspired spices, harissa paste, and uses chickpeas instead of beans. The addition of sweet potato and kale makes it a complete gluten-free dinner.

Ingredients

  • 2 tablespoons olive oil
  • 1 medium onion

    finely diced

  • 1 pound ground lamb
  • 4 garlic cloves

    minced

  • 1-2 tablespoon harissa)

    (Moroccan chile paste

  • 1 tablespoon ground cumin
  • 2 teaspoons sea salt
  • One 28-ounce cans fire roasted diced tomatoes
  • One 15-ounce cans chickpeas

    rinsed and drained

  • 1 medium sweet potato)

    peeled and cut into ½-inch cubes (about 2 cups

  • 2 cups beef stock or water
  • 2 cups frozen or fresh chopped kale
  • 2 tablespoons lemon juice
  • Greek yogurt

    for serving

Directions

  1. 1

    In a large stockpot or Dutch oven, heat the oil. Saute the onion over medium-high heat until soft, about 5 minutes. Push the onions to the sides of the pan and add the lamb. Cook the meat, breaking apart with your spatula, until nicely brown and cooked through, 5 minutes. Add the garlic, harissa (add more if you like spicy chili), cumin, and salt. Cook for 1 minute, or until the spices are fragrant. Carefully pour in the tomatoes and simmer, scrapping up any brown bits on the bottom of the pan, until the liquid has reduced, 15 minutes.

  2. 2

    Stir in the chickpeas, sweet potatoes, and kale. Cover with the stock. Bring to a boil, turn the heat to low, and simmer uncovered for 15 to 20 minutes, or until the sweet potatoes are tender and the chili has thickened. Remove from the heat, stir in the lemon juice, and taste for seasoning.

  3. 3

    Serve the chili with Greek yogurt and garnish with fresh chopped parsley or cilantro.

Moroccan Lamb Chili with Sweet Potatoes

Moroccan Lamb Chili with Sweet Potatoes

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About this Recipe

Craving a hearty, flavorful chili with a unique global twist? This Moroccan Lamb Chili with Sweet Potatoes delivers a comforting, authentic-tasting meal perfect for any night, bringing exotic flavors right to your kitchen table.

What sets this chili apart is its vibrant Moroccan-inspired spice blend, featuring harissa paste and ground cumin, which infuse the ground lamb with incredible depth. Skipping traditional kidney beans for chickpeas adds a different texture and makes this dish naturally gluten-free, alongside the hearty sweet potatoes and fresh kale.

You'll discover a rich, aromatic chili brimming with tender ground lamb and creamy chickpeas. The natural sweetness of the sweet potatoes balances beautifully with the warmth of the harissa and cumin, while fire-roasted tomatoes add a smoky depth. Fresh kale wilts into the stew, adding a touch of verdant freshness and extra nutrition. It’s a satisfying, full-bodied dish that feels both exotic and familiar, promising to warm you from the inside out.

Easily adapt this lamb chili to your preferences. For a milder flavor, start with less harissa and add more to taste, or use a mild harissa variety. If lamb isn't available, ground beef or turkey would also work well, though the flavor profile will shift slightly. You could also experiment with adding other root vegetables alongside or in place of the sweet potato.

Serve this warming Moroccan lamb chili with a dollop of cooling Greek yogurt to complement its rich flavors. It makes a fantastic stand-alone meal for a cozy dinner or a hearty offering for a gathering.

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