Spicy Turkey and Chickpea Chili
24.1g
Net Carbs
39.3g
Protein
20.8g
Fat
14.9g
Fiber
497
Calories
Ingredients:
- 1 tablespoon Olive Oil
- 1 tablespoon Chili Powder
- 1/2 cup Chickpeas (Garbanzo Beans, Bengal Gram) (Mature Seeds, Canned)
- 1/2 teaspoon Black Pepper
- 1/2 teaspoon Salt
- 1/4 cup (8 fluid ounces) Water
- 1 ounce Shallots
- 2 tablespoons Tomato Paste
- 1 ounce Cilantro (Coriander)
- 1 eggplant, unpeeled (approx 1-1/4 lb) Eggplant
- 12 ounces Ground Turkey 93/7
- 2 cloves Garlic
- 1/2 teaspoon Cinnamon
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.
