Lamb & Chickpea Chili

4.5 (40)
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.

Yield: 4 servings, about 1 1/4 cups each
Active Time: 30
Total Time: 30

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
  • 3/4 teaspoon salt
  • 4 plum tomatoes, chopped
  • 1 15-ounce can chickpeas, rinsed
  • 2 tablespoons harissa (see Note) or 1 tablespoon chili powder
  • 1/4 teaspoon ground cinnamon
  • 2 tablespoons chopped fresh cilantro or mint

Preparation

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).

Tips & Notes

  • Make Ahead Tip: Cover and refrigerate for up to 3 days or freeze for up to 3 months.
  • Note: Harissa is a fiery Tunisian chile paste commonly used in North African cooking. Find it at specialty-food stores or online at mustaphas.com or amazon.com. Different brands of harissa vary in heat, so taste it and add accordingly.

Nutrition

Nutrition Per Serving

calories 328
fat 17 g (4 g sat, 6 g mono)
cholesterol 70 mg
carbohydrates 23 g
protein 26 g
fiber 8 g
sodium 689 mg
potassium 589 mg

Nutrition Bonus Vitamin C (108% daily value), Vitamin A (48% dv), Potassium (17% dv)

Carbohydrate Serving 1

Exchanges 1 starch, 1 vegetable, 3 lean meat, 2 fat

From EatingWell January/February 2011