Spicy Turkey and Chickpea Chili
24.1g
Net Carbs
39.3g
Protein
20.8g
Fat
14.9g
Fiber
497
Calories
Ingredients:
- 1 unpeeled eggplant
- 1 ounce shallots, diced
- 1/2 cup canned chickpeas
- 2 cloves minced or pressed fresh garlic
- 1 tablespoon olive oil
- 1/2 teaspoon salt, divided
- 1/2 teaspoon ground black pepper, divided
- 12 ounces 93 % lean ground turkey
- 2 tablespoons tomato paste
- 1 tablespoon chili powder
- 1/2 teaspoon ground cinnamon
- 1/4 cup water
- 1 ounce fresh chopped cilantro
Directions:
- Cut off the ends of the eggplant and then dice. Peel and dice the shallots, Drain and rinse the chick peas and set aside 1/2 cup (save remaining to make hummus!) Mince the garlic then using the flat edge of knife, smash until it forms a paste.
- Heat the olive oil in a medium skillet over medium high heat. Add the eggplant seasoning with 1/4 tsp salt and 1/4 tsp pepper. Cook and stir occasionally until browned; about 4 minutes. Add the ground turkey, season with additional salt and pepper. Break up the meat with a spoon and cook until browned; about 4 minutes. Add the onion, garlic, tomato paste, chili powder and cinnamon cooking until the onion has softened; about 2 minutes. Add the chickpeas and 1/4 cup water. Cook for another 8-10 minutes until thickened. Remove from heat. Divide into serving bowls and top with chopped cilantro.
