Recipes

Spicy Turkey and Chickpea Chili Recipe

Atkins Spicy Turkey and Chickpea Chili
24.1g
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.
39.3g

Protein

20.8g

Fat

14.9g

Fiber

497.5cal

Calories

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INGREDIENTS

  • 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

DIRECTIONS

  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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