Meal Details
1. Moroccan beef chili with chickpeas
1122cal, 87p, 64c, 48f (per meal)
2 2/3 lbs (1211g)
1/3 cup (85g)
1/3 cup (80mL)
5 1/3 small can(s) (1211g)
2 2/3 medium (2-1/2" dia) (293g)
8 clove(s) (24g)
2 2/3 can(s) (1120g)
4 tsp (7g)
1 3/4 tbsp (11g)
1/2 tbsp (3g)
1 3/4 tbsp (12g)
2 2/3 can(s) (1195g)
Recipe has been scaled from original by 1.33x. Adjust cook times and pan sizes accordingly.
1
Heat the oil in a pot over medium heat. Add the onion and cook, stirring occasionally, until softened, 8-10 minutes.
2
Stir in the tomato paste, garlic, spices, and a pinch of salt, and cook for 1-2 minutes until fragrant.
3
Add the ground beef and break it apart with a spoon. Cook for 8-10 minutes, until browned and no longer pink.
4
Stir in the tomato sauce, diced tomatoes, and chickpeas. Cover and simmer for 10-20 minutes, stirring occasionally. Season to taste with salt and pepper. Serve.
5
Recipe Tip: Have extra spinach or kale on hand? Stir it in during the last few minutes of cooking for a nutrient boost.
2. White rice
328cal, 7p, 73c, 1f (per meal)
Recipe has been scaled from original by 2x. Adjust cook times and pan sizes accordingly.
1
(Note: Follow rice package instructions if they differ from below)
2
Add the rice, water, and a pinch of salt to a pot and stir.
3
Bring to a boil over high heat. Once boiling, reduce the heat to low, cover, and simmer for 15-18 minutes, or until the water is absorbed and the rice is tender.
4
Remove from the heat and let sit, covered, for 5 minutes.
5
Fluff with a fork and serve.