A classic, comforting bowl of chili gets elevated with fragrant Moroccan spices, tender ground lamb, and seasonal veggies for an all in one meal. Originally posted October 2020. Last updated December 2021.
October is National Chili month and we have cozy weather here in Houston so I've been wanting nothing more than endless steaming bowls of this Moroccan spiced chili made with lamb. In case you're also in the mood for flavorful chili, I'm sharing the delicious recipe with you today. It's a simple, one-pot chili recipe that you'll want to make again and again...and again! Let's get into the delicious details.
If you love easy, cozy meal ideas, try these, too!
It seems like I can't talk about chili without answering the question does chili have beans? So, no, traditional chili does not have beans in it. BUT if you're looking to make a vegetable chili recipe and swapping out the meat I'll allow it. Just know that chili purists would say that's technically not a chili and more of a stew. But anyway, let's talk about what is in Moroccan lamb and vegetable chili.
What's In Moroccan-Spiced Lamb & Veggie Chili?
- Beef Broth
- Collard Greens
- Crushed Tomatoes
- Ground Lamb
- Moroccan Spice Blend (more on what that is below)
- Olive Oil
- Sweet Potato
- Yellow Onion
See? Simple. I actually grew up on canned Wolf Brand chili (no beans!) over Frito pies and chili dogs but once I realized how easy it is to make chili from scratch, have never had the need to reach for a can again. Anyone talking about how to make good chili would likely tell you there's some unthinkable secret ingredient to their chili but I'm not stingy with details. I'm here to help you. So scroll down to the recipe where I spill all the Moroccan-spiced lamb & veggie chili tea.
What Are Moroccan Spices?
Moroccan cuisine is known for well-rounded spice blends. Ras el hanout is a famous Moroccan spice mixture that's made up of 27 different spices. There's also Harissa, which is made with dried chiles, garlic, cumin, caraway, and coriander. Here are the common Moroccan spices in my chili.
- Black Pepper
- Chili Powder
- Smoked Paprika
I sometimes garnish this unique chili recipe with a squeeze of lemon and chopped mint, which are also mainstay flavors of Moroccan cooking.
How to Serve Veggie & Lamb Chili
A bowl of this lamb chili with Moroccan spices simply must be accompanied by a piece of cornbread (a corner piece, if you're like me) so make sure to have that on deck. I rarely go the homemade route with cornbread because Jiffy works just fine in my household but I do like to mix up a bit of Harissa and honey to slather over top. It's just the best. Do you go for cornbread with your chili or no?
I hope you'll make a big pot of Moroccan inspired chili for your family (or yourself) very soon. And sharing is caring so be sure to pin this recipe on Pinterest. Thanks for reading!
How to Make Moroccan Spiced Chili
Flavorful, filling chili with tender beef and vegetables seasoned with a Moroccan spice blend
- olive oil
- ½ yellow onion diced
- 3 cloves garlic minced
- 1 pound ground lamb
- 1 small sweet potato peeled and diced
- 3-4 collard green leaves chopped
- 3 baby bella mushrooms chopped
- 2 cups beef broth
- 28 ounces crushed tomatoes
- 2-3 teaspoons kosher salt
- ½ teaspoon black pepper
- ½ tablespoon ground ginger
- ½ tablespoon cinnamon
- ½ tablespoon cumin
- ½ tablespoon smoked paprika
- ½ teaspoon coriander
- 1 teaspoon chili powder
- ½ teaspoon turmeric
- 1-2 tablespoons brown sugar
- crushed red pepper to taste
Add about 1 tablespoon olive oil to a large saucepan or dutch oven over medium-high heat. Add in onion, garlic, ground lamb, and spices. Break up ground lamb with spoon and stir to evenly incorporate spices.
Cook until ground lamb is browned through and onion and garlic are fragrant (about 8 minutes).
Remove ground lamb from pot and add a bit more olive oil followed by chopped collard greens and diced sweet potato. Saute for about three minutes then add add back cooked ground lamb plus crushed tomato, broth, and mushrooms to pot.
Bring chili to a boil then reduce heat to low. Cover pot and simmer for about 25 minutes.
Remove from heat and serve hot, preferably with cornbread!
- This recipe makes a fairly thick chili. Add more beef broth for a thinner more soupy chili.