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 

Ingredients


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 *

Preparation

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