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.

EatingWell Test Kitchen
Source: EatingWell Magazine, January/February 2011


Recipe Summary

30 mins


Ingredient Checklist


Instructions Checklist
  • 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).



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 Different brands of harissa vary in heat, so taste it and add accordingly.

Nutrition Facts

356 calories; protein 26.2g; carbohydrates 27.7g; dietary fiber 6.4g; sugars 4.6g; fat 16.1g; saturated fat 4.6g; cholesterol 69.9mg; vitamin a iu 2452.4IU; vitamin c 67mg; folate 95.3mcg; calcium 63.7mg; iron 3.5mg; magnesium 51mg; potassium 728.3mg; sodium 582.6mg; thiamin 0.1mg.

Reviews (3)

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3 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
Easy and Tasty I added some more spices to this and used smoked paprika instead of chili powder. I served it with a Moroccan spiced carrot and avocado salad and some bulgur. I also used just ground Lamb since that is what I had. I would make it again. Pros: easy to make and pretty tasty Read More
Rating: 4 stars
Good with a few adjustments I made this tonight. I subbed a cubanelle pepper for the bell pepper (I don't like bell peppers) and beef for the lamb and turkey since my grocery store was out. I found this to be very bland until I doubled the cinnamon and harissa and added quite a bit of salt. Very good then! Pros: easy to make forgiving Cons: bland as-is Read More
Rating: 3 stars
Excellent dish--but needs a few alterations This recipe makes for an excellent meal however I did make a few alterations that I feel seriously improved the meal. First of all I used 16 oz of ground lamb and no ground turkey because that's the way the lamb came packaged at the store. Doing this yields about 2 cups instead of 1.5 per person but I would have still been hungry without it. The other thing that greatly helped this recipe was to add hot sauce to taste. I'm not a hot sauce nut but adding the hot sauce really brought out the underlying flavors without masking them. I'm not sure how much hot sauce I used just keep adding it until you like the taste. Also I used chili powder instead of harissa and it was great. I would definitely suggest this savory meal for some ethnic variety in your cooking. Pros: filling flavorful exotic easy Cons: bland with current recipe Read More