Lamb & Chickpea Chili

From EatingWell: January/February 2011

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.

Makes: 4 servings, about 1 1/4 cups each

Active Time: 30 minutes

Total Time: 30 minutes

Nutrition Profile

View Our Nutrition Guidelines »

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

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

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

Carbohydrate Servings: 1

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

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