Cinnamon Spiked Lamb and Chickpea Chili
Ingredients
The base
-
1
tbsp
olive oil
-
1
cup
yellow onion, chopped
-
1
cup
bell pepper, chopped
-
4
cloves
garlic, minced
-
8
oz
ground lamb
-
8
oz
extra lean ground turkey
-
to taste
salt and pepper
The liquids and spices
-
1
28 oz can
plum tomatoes
-
1
15 oz can
chickpeas, rinsed
-
2
cups
water
-
1
tbsp
chili powder
-
¼
tsp
cayenne pepper
-
¼
tsp
cinnamon
The greens and garnish
-
1
bunch
kale, stemmed and cut into thin ribbons
-
a handful
fresh chopped cilantro
Instructions
- Heat olive oil in a large saucepan over medium-high heat.
- Add chopped onion, bell pepper, and minced garlic; cook for about 5 minutes until softened.
- Add ground lamb and turkey, season with salt and pepper, and cook until the meat is no longer pink.
- Stir in the canned tomatoes, water, chickpeas, chili powder, cayenne pepper, and cinnamon; bring to a boil.
- Reduce to a simmer, add kale, and cook for an additional 15 minutes until the kale is tender.
- Serve topped with fresh cilantro and a dollop of Greek yogurt.
Nutrition Facts (estimated)
Servings
6
Calories
214
Total fat
13g
Total carbohydrates
15g
Total protein
11g
Sodium
256mg
Cholesterol
28mg
You might also like