Lamb & Chickpea Chili
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 or 1 tablespoon chili powder
1/4 teaspoon ground cinnamon
2 tablespoons chopped fresh cilantro or mint
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).
Pairs Well With
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.