Protein Swap | Quick Ras el Hanout Pork Chili
with Raisins & Chickpeas
Cooking time
15 minutes
Servings
2/4
Calories
700 /serving
Ready to explore new chili horizons? Ras el hanout is your ticket to ride. This traditional North African blend is a whirlwind of 20 different fragrant spices. It's backed up by plump sweet raisins for the most tasty, protein-filled bowls.
We will send you:
- 250g Canadian-raised lean ground pork
- 1 Shallot (or onion)
- 1 Garlic clove
- 140g Cherry tomatoes
- 15ml Tomato paste
- 25g Raisins
- 30ml Vegetable demi-glace
- 398ml Chickpeas (canned)
- 8g Red Ras el Hanout (paprika, cumin, ginger, coriander, turmeric, cardamom, cinnamon, black pepper, fennel seeds, nutmeg, dill seeds, allspice, caraway, galangal, cloves, mace, rose petals, lavender, bay leaves, saffron)
Contains: Sulphites
You will need:
Medium pot
Oil
Salt & pepper (S&P)
Strainer
Total Fat
26 g
Saturated Fat
5 g
Sodium
820 mg
Total Carb
75 g
Sugars
12 g
Protein
44 g
Fibre
23 g
Preparation
Mise en place
- Halve the tomatoes.
- Mince the garlic.
- Halve, peel and mince the shallot.
- Drain and rinse the chickpeas.
Start the chili
- In a medium pot, heat a drizzle of oil on medium-high.
- Add the shallot and garlic. Sauté, 30 sec. to 1 min., until fragrant.
- Add the beef*; season with the red ras el hanout and S&P.
- Cook, breaking up the meat, 4 to 6 min., until cooked through.
Finish the chili
- To the pot, add the tomato paste and tomatoes.
- Cook, stirring often, 30 sec. to 1 min., until dark red.
- Add the demi-glace, raisins, chickpeas, ¾ cup water (double for 4 portions) and S&P; bring to a boil.
- Reduce to a simmer and cook, stirring occasionally, 4 to 6 min., until slightly thickened.
Plate your dish
- Divide the chili between your bowls. Bon appétit!
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*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
