Lamb & Chickpea Chili for Two

4.1 (17)
Lamb & Chickpea Chili for Two

This spicy chili for two 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: 2 servings, about 1 1/4 cups each
Active Time: 30
Total Time: 30

Ingredients

  • 1 1/2 teaspoons canola oil
  • 1/2 medium onion, chopped
  • 1/2 large red bell pepper, chopped
  • 2 cloves garlic, minced
  • 4 ounces ground lamb
  • 4 ounces 93%-lean ground turkey
  • 1/4 teaspoon salt, or more to taste
  • 2 plum tomatoes, chopped
  • 1 7-ounce can chickpeas, rinsed
  • 1 tablespoon harissa (see Note) or 1 1/2 teaspoons chili powder
  • 1/8 teaspoon ground cinnamon
  • 1 tablespoon chopped fresh cilantro or mint

Preparation

Heat oil in a medium 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, 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, 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 544 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