Cinnamon Spiked Lamb and Chickpea Chili
Prep Time15 minutes mins
Cook Time30 minutes mins
Total Time45 minutes mins
Course: DIET, LUNCH, soup + stew + chili
Cuisine: American, gluten free, low carb + keto, nut free
Servings: 6 servings
Calories: 214kcal
- 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
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.
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