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5 from 5 votes

Cinnamon Spiked Lamb and Chickpea Chili

Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: DIET, LUNCH, soup + stew + chili
Cuisine: American, gluten free, low carb + keto, nut free
Servings: 6 servings
Calories: 214kcal
Author: Dani Spies

Ingredients

  • 1 tbsp olive oil
  • 1 yellow onion chopped
  • 1 bell pepper chopped
  • 4 cloves garlic minced
  • 8 oz ground lamb
  • 8 oz extra lean ground turkey
  • Salt and pepper
  • 1 28 oz can of plum tomatoes
  • 1 15 oz can chickpeas rinsed
  • 2 cups of water
  • 1 tbsp chili powder
  • 1/4 tsp cayenne pepper
  • 1/4 tsp cinnamon
  • 1 bunch of kale stemmed, and cut into thin ribbons
  • A handful of fresh chopped cilantro

Instructions

  • Heat oil over a medium high heat in a large saucepan. Add onion, pepper, and garlic and cook for about five minutes, stirring occasionally, until the veggies begin to soften.
  • Add the lamb, turkey, salt and pepper and cook for another five minutes or until the meat is no longer pink, being sure to break the meat up using a wooden spoon or a spatula.
  • Add tomatoes, water, chickpeas, chili powder, cayenne pepper, and cinnamon. Bring up to a boil and then reduce to a simmer. Stir in the kale and simmer 15 minutes until the tomatoes have broken down and the kale is nice and tender.
  • Finish with fresh chopped cilantro and serve with a dollop of non-fat Greek yogurt.

Nutrition

Calories: 214kcal | Carbohydrates: 15g | Protein: 11g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 28mg | Sodium: 256mg | Potassium: 295mg | Fiber: 5g | Sugar: 2g | Vitamin A: 1060IU | Vitamin C: 27.3mg | Calcium: 45mg | Iron: 1.9mg