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.
2 servings, about 1 1/4 cups each
Active Time: 30 minutes |
Total Time: 30 minutes
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
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).
Per serving :
17 g Fat;
4 g Sat;
6 g Mono;
70 mg Cholesterol;
23 g Carbohydrates;
26 g Protein;
8 g Fiber;
544 mg Sodium;
589 mg Potassium
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.