Cinnamon Spiked Lamb and Chickpea Chili

Cinnamon Spiked Lamb and Chickpea Chili

· by Dani

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Quick, simple, and always a crowd pleaser, chili can be a cooks friend!

It’s the kind of meal you can pull together in under thirty minutes for a rapid weeknight dinner OR you can leave simmering on the range all afternoon for a carefree, casual, get together.

And the best part is that you can take chili in a hundred and one different directions. You can make a beef chili, veggie chili, chicken chili, or yes my buddies, even a Cinnamon Spiked Lamb Chili!

This is a dish that I ever so somewhat adjusted from Eating Well Magazine– I’m a big lamb fan, so when I check out the concept of utilizing ground lamb in chili I was all in.

Lamb is an extremely rich (and tasty) meat with an extremely unique taste.

The catch is that is can be pretty high in fat depending upon the cut you are utilizing, Ground lamb for example has about 26 grams of fat (11 of which are filled) in a 4oz serving.

However before you eliminate this dish from your ‘recipes to try list’ know that this Lamb Chili has a twist!

In order to cut back on some of the fat in this chili, it is really made with half ground lamb and half extra lean ground turkey. This way, rather of having 26 or two grams of fat, it suffices’s down to 12.5 g while maintaing all of it’s muscle maintaing protein.

As most of us know, lean ground turkey has very little flavor on it’s own so when paired with the strong and unique taste of ground lamb, it’s the lamb taste that tends to shine through (which is why lamb wins it’s name in the title!).

I had some buddies over the day I was checking this recipe and they were just insane for it!

And as if this dish delicious and healthy enough, I obviously, had to include one bunch of carefully chopped kale simply to finish it off– I suggest, we got ta get our greens in, no?

Make certain you top this chili off with some fresh chopped cilantro or mint and a huge fat dollop of Greek yogurt!

Cinnamon Spiked Lamb and Chickpea Chili

Course: DIET, LUNCH, soup stew chili

Cuisine: American, gluten totally free, low carbohydrate keto, nut complimentary

Preparation Time15 mins

Cook Time30 minutes

Total Time45 minutes

Servings: 6 portions

Calories: 214 kcal

Components

  • 1 tablespoon olive oil
  • 1 yellow onion chopped
  • 1 bell pepper chopped
  • 4 cloves garlic minced
  • 8 oz ground lamb
  • 8 oz additional 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 sliced cilantro

Instructions

  • Heat oil over a medium high heat in a big pan. Include onion, pepper, and garlic and cook for about five minutes, stirring occasionally, up until the veggies begin to soften.

  • Add the lamb, turkey, salt and pepper and cook for another 5 minutes or till the meat is no longer pink, being sure to break the meat up utilizing a wood spoon or a spatula.

  • Include tomatoes, water, chickpeas, chili powder, cayenne pepper, and cinnamon. Raise to a boil and then reduce to a simmer. Stir in the kale and simmer 15 minutes up until the tomatoes have actually broken down and the kale is great and tender.

  • Finish with fresh chopped cilantro and serve with a dollop of non-fat Greek yogurt.

Nutrition

Calories: 214 kcal

About Dani

Dani Spies is the creator and host of Clean & Delicious; a weekly cooking program on YouTube and a healthy consuming blog that commemorates real, entire foods! She takes a holistic method to health and wellness and is enjoyed for her approachable, down to earth design both in and out of the kitchen area.

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