Slow-Cooker Moroccan Beef Chili

Slow-Cooker Moroccan Beef Chili (1 of 1) copy

With very cold weather in Ottawa, it's time to take out the slow-cooker.

The Slow-Cooker Moroccan Beef Chili turned out to be very good. My son really liked this recipe and said that we should make it again.


15 ml olive oil
454 grams sirloin beef trimmed of fat, cut into cubes
3 cloves of garlic, minced
1 yellow onion, coarsely chopped
5 ml ground turmeric
5 ml ground cumin
2.5 ml ground cinnamon
1 ml pepper flakes
salt/pepper, to taste
750 ml beef broth
2 sweet potatoes, peeled and cut into chunks
375 ml jarred diced tomatoes unsalted with sauce
300 ml dried chickpeas, soaked in water for 24 hrs
125 ml dried unsweetened apricots, sliced
zest of one lemon
60 ml fresh mint leaves, chopped

1- Brown beef in a skillet for about 3-5 minutes. Drain fat. Place in a slow-cooker.
2- In the same skillet add olive oil. Heat garlic and spices for about 30 seconds. Add 250 ml broth, scraping up browned bits. Transfer to slow-cooker.
3- Add remaining ingredients except lemon zest and mint leaves.
4- Cover and cook on high for about 4 hours.
5- Just before serving add lemon zest and mint leaves.
6- Decorate each bowls with extra mint leaves.

Source: Clean Eating mag