Indian Curry Chili
- Number of Servings: 12
Ingredients
2 tbsp olive oil6 cloves garlic, minced (roughly 2 tablespoons)1 piece of ginger (about thumb sized), minced2 large red peppers, chopped into about 1/2 inch chunks2 med- large onions, chopped fine (about 2 cups)Ground cuminCurry PowderTurmericFenuegreekCayenne pepperCardomonCoriander1 lb ground turkey, 93% lean2 cans chickpeas (garbanzo beans), rinsed and drained2 28 oz can of crushed tomatoes 1 10 oz package of frozen spinach
Heat oil in large heavy-bottomed nonreactive Dutch oven over medium heat until shimmering but not smoking, 3 to 4 minutes. Add onions, bell pepper, garlic, ginger and spices.
Cook, stirring occasionally, until vegetables are softened and beginning to brown, about 10 minutes.
Increase heat to medium-high and add half the turkey; cook, breaking up pieces with wooden spoon, until no longer pink and just beginning to brown, 3 to 4 minutes.
Add chickpeas, tomatoes and 1 teaspoon salt; bring to boil, then reduce heat to low and simmer, uncovered, stirring occasionally, for 30 minutes.
Pat remaining 1/2 pound turkey together into ball, then pinch off teaspoon-sized pieces of meat and stir into chili. Add spinach (I also threw in a few bay leaves- totally optional).
Continue to simmer about 10-15 minutes longer, stirring occasionally (if chili begins to stick to bottom of pot, stir in 1/2 cup water and continue to simmer), until turkey is tender and chili is dark and thick. Adjust seasoning with additional salt.
Serve with brown rice or naan.
Makes 12 1 cup servings at 182 cals or 1.5 cups at 273 cals.
Number of Servings: 12
Recipe submitted by SparkPeople user BUUKWORM14.
Cook, stirring occasionally, until vegetables are softened and beginning to brown, about 10 minutes.
Increase heat to medium-high and add half the turkey; cook, breaking up pieces with wooden spoon, until no longer pink and just beginning to brown, 3 to 4 minutes.
Add chickpeas, tomatoes and 1 teaspoon salt; bring to boil, then reduce heat to low and simmer, uncovered, stirring occasionally, for 30 minutes.
Pat remaining 1/2 pound turkey together into ball, then pinch off teaspoon-sized pieces of meat and stir into chili. Add spinach (I also threw in a few bay leaves- totally optional).
Continue to simmer about 10-15 minutes longer, stirring occasionally (if chili begins to stick to bottom of pot, stir in 1/2 cup water and continue to simmer), until turkey is tender and chili is dark and thick. Adjust seasoning with additional salt.
Serve with brown rice or naan.
Makes 12 1 cup servings at 182 cals or 1.5 cups at 273 cals.
Number of Servings: 12
Recipe submitted by SparkPeople user BUUKWORM14.
Nutritional Info Amount Per Serving
- Calories: 182.0
- Total Fat: 5.7 g
- Cholesterol: 26.7 mg
- Sodium: 354.3 mg
- Total Carbs: 22.4 g
- Dietary Fiber: 5.0 g
- Protein: 12.2 g
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