Lamb & Chickpea Chili
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).Advertisement
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.
1 starch, 1 vegetable, 3 lean meat, 2 fat