Spicy Turkey and Chickpea Chili Recipe

Atkins Spicy Turkey and Chickpea Chili
Net Carbs
Prep Time: 15 Minutes
Style:Middle Eastern
Cook Time: 15 Minutes
Phase: Phase 4
Difficulty: Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.









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  • 1 tablespoon Olive Oil
  • 1 eggplant, unpeeled (approx 1-1/4 lb) Eggplant
  • 12 oz Ground Turkey 93/7
  • 1 oz Shallots
  • 2 clove Garlic
  • 2 tbsp Tomato Paste
  • 1 tbsp Chili Powder
  • 0 1/2 tsp Cinnamon
  • 0 1/2 cup Chickpeas (Garbanzo Beans, Bengal Gram) (Mature Seeds, Canned)
  • 1 oz Cilantro (Coriander)
  • 0 1/2 tsp Salt
  • 0 1/2 tsp Black Pepper
  • 0 1/4 cup (8 fl oz) Water


  1. 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.   
  2. 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.

Cooking Tip

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