Lamb & Chickpea Chili

This spicy chili has a North African spin with lamb, cinnamon and harissa. If you can’t find harissa, use mild chili powder in its place. You can turn up the heat with a little cayenne or hot sauce if you like it spicy. Serve with whole-wheat pita bread and tabbouleh.

Prep/Cook Time: 30 Minutes, Servings: 4

Ingredients

• 1 tablespoon canola oil
• 1 medium onion, chopped
• 1 large red bell pepper, chopped
• 4 cloves garlic, minced
• 8 ounces ground lamb
• 8 ounces 93%-lean ground turkey
• ¾ teaspoon salt
• 4 plum tomatoes, chopped
• 1 15-ounce can chickpeas, rinsed
• 2 tablespoons harissa or 1 tablespoon chili powder
• ¼ teaspoon ground cinnamon
• 2 tablespoons chopped fresh cilantro or mint

Directions

1. Heat oil in a large saucepan over medium heat. Add onion, bell pepper and garlic and cook, stirring occasionally, until beginning to soften, about 3 minutes. Add lamb, turkey and salt and cook, stirring and breaking up with a spoon, until no longer pink, about 4 minutes. Add tomatoes and cook, stirring occasionally, until they have released their liquid and are beginning to break down, about 4 minutes more. Add chickpeas, harissa (or chili powder) and cinnamon and cook, stirring, for 1 minute more. Serve garnished with cilantro (or mint).

Nutritional Information

Per Serving: 328 calories; 17 g fat (4 g sat, 6 g mono); 70 mg cholesterol; 23 g carbohydrate; 0 g added sugars; 5 g total sugars; 26 g protein; 8 g fiber; 689 mg sodium; 589 mg potassium

© Dotdash Meredith. All rights reserved. Used with permission.