Friday, January 17, 2020

Turkey and Chickpea Chilli from Vicki Delany

Fast and delicious and nutritious and perfect for a winter’s night.  I make a big pot of this and put individual servings into the freezer.

Turkey and Chickpea Chilli 


1 tbsp (15 mL) vegetable oil
1 onion, diced
3 cloves garlic, minced
450 g extra-lean ground turkey
1 carrot, diced
1 rib celery, diced
1 lb button mushrooms, diced
Half sweet red pepper, diced
8 tsp (18 mL) chili powder
1 tsp (5 mL) ground cumin
1 tsp (5 mL) ground coriander
1/2 tsp (2 mL) dried oregano
1/2 tsp (2 mL) salt
1 can (796 mL) diced tomatoes
2 tbsp (30 mL) tomato paste
1 can chickpeas, drained and rinsed
4 cups (1 L) lightly packed baby spinach *


In Dutch oven or large skillet, heat oil over medium-high heat; sauté onion and garlic until just beginning to soften, about 3 minutes. Stir in turkey, carrot, celery, mushrooms and red pepper; sauté, breaking up turkey with spoon, until turkey is browned, about 5 minutes. Stir in chili powder, cumin, coriander, oregano and salt; sauté; for 2 minutes.

 Stir in tomatoes and tomato paste; bring to boil. Reduce heat and simmer, stirring occasionally, for 10 minutes. Add chickpeas and spinach; cook, stirring occasionally, for 5 minutes.

* The astute reader might notice that the greens in the photo are not spinach. My grocery store didn’t have any spinach that wasn’t wrapped in plastic, so I bought Swiss chard. It worked just as well.

Now out: There’s A Murder Afoot, a Sherlock Holmes Bookshop mystery 


  1. Perfect timing! Just headed to the grocery store...

  2. It's freezing here in Wisconsin, so this sounds like the perfect dish to make!

    1. It's what I'm having tonight, and it's darn cold outside.

  3. A tasty mixture.
    If you want, you can reduce the amount of turkey and add a second can of chickpeas.