Mediterranean inspired chili recipe

5 from 16 votes

This Mediterranean chili recipe is like no other. It is made using all of our favorite Mediterranean spices and even includes meatballs in there. Perfect fall recipe!

Prep Time20

Cook Time50

Total Time1 10

Course: Main Course

Cuisine: American, Mediterranean, Mexican

Servings: servings

Calories: 252Calories

Ingredients

2 tablespoon olive oil
1 medium brown onion chopped
1 & ½ cup carrots diced
1 & ½ cup celery diced
1 cup green bell pepper diced
4 large garlic cloves minced
½ lbs ground beef
2 teaspoon Ras el hanout
2 teaspoon cumin
1 teaspoon paprika
2 teaspoon salt
1 teaspoon black pepper
28 oz Diced tomato in juice
2 16 oz BUSH’S® pinto beans in mild chili sauce
1 cup roasted red bell peppers chopped
1 tablespoon tomato paste
2 cups water
2 large bay leaves

For the meatballs

½ lbs ground beef
½ teaspoon cumin
¼ teaspoon pepper
½ teaspoon garlic powder
½ teaspoon ras el hanout
1 medium egg
1 tablespoon bread crumbs
¼ cup roasted red bell peppers chopped

Instructions

Making the beatballs.

Add in the ground beef, cumin, pepper, garlic powder, ras el hanout, egg, bread crumbs, and the roasted red bell peppers to a medium bowl and mix using your hands. Using a teaspoon, scoop out some of the ground beef mixture and roll it between the palm of your hands. Place the meatballs on a plate and set aside.

Making the chili

Start by heating the olive oil in a large pot over medium heat. Add in the onions, carrots, celery, green bell pepper, and garlic and cook until soft. Make sure to stir frequently.
Add the ground beef and cook, breaking the meat up into smaller chunks, for 5-6 minutes, or until no longer pink. Add in the ras el hanout, cumin, paprika, salt, and black pepper. Stir then add the diced tomato, Bush's beans, tomato paste, water and bay leaves .
Bring to a boil over high heat, reduce the heat to medium-low then add the meatballs. After 5 minutes, give it a good stir then let it simmer for 40-50 minutes, stirring occasionally. Taste the chili and add additional salt and pepper if needed.
Serve the chili in bowls and top with fresh cilantro, jalapenos, sour cream, and radishes.

Notes

For a vegetarian option skip the ground beef.

To store this chili, place any leftovers in an airtight container and store in the fridge for up to 7 days. Reheat in the microwave or on the stove whenever you're ready to eat it.

You can also store this chili in an airtight container in the freezer for up to 3 months.

Nutrition