BIG-BATCH MOROCCAN CHILI

Two recipes in one, this 45-minute chili — pictured below — is a speedy weeknight dish that doubles as a comforting Moroccan shepherd’s pie with just two extra ingredients. 2 tbsp olive oil

2 small onions, thinly sliced 2 tbsp cumin

1 tbsp coriander

1 tsp pumpkin pie spice

1 tsp salt

750 g lean ground beef or lamb 2 796-mL cans diced tomatoes fresh pepper, to season

2 diced zucchini

2 540-mL cans chickpeas, drained and rinsed

1/2 cup grated cheddar

1/2 cup sour cream

1/4 cup chopped chives

Heat a large pot over medium. Add olive oil, then thinly sliced onions. Cook until onion starts to soften, about 2 minutes. Add cumin, coriander, pumpkin pie spice and salt. Cook 1 more min. Crumble in beef or lamb.

Drain one can diced tomatoes. Add to beef, along with second can diced tomatoes, not drained. Season with fresh pepper. Boil, then reduce heat to medium. Simmer, uncovered,until meat is cooked through, 12 to 15 minutes. Add zucchini and chickpeas. Cook until zucchini is tender, about 15 more minutes.

Scoop half of chili into 4 bowls. Serve with sour cream, grated cheddar and chives. Cover and refrigerate remaining chili.

Secret ingredient: Pumpkin pie spice is a blend of sweet spices that we use as a shortcut for Moroccan seasoning. All out? Mix 1/2 tsp cinnamon with 1/4 tsp ginger and a pinch each of nutmeg, cloves and allspice.