Moroccan Chili

If you are looking for an interesting twist on chili I have one for you today!  I made this with ground beef but ground lamb would be a great addition too.  The cinnamon and ginger give this the "warm" feeling you are looking for in chili and replace the chili powder and cumin in a traditional chili.  The chickpeas take the place of kidney beans!  Enjoy!

Moroccan Chili (adapted from Every Day with Rachael Ray, October 2013)

1 lb. ground beef (or lamb)
2 t. salt
1 t. black pepper
1/2 lb. carrots, peeled and finely diced
1 t. ground ginger
3 cloves garlic, minced
1 t. cinnamon
1 (15 oz.) can crushed tomatoes
2 c. water
1 (15 oz.) can chickpeas, drained and rinsed
1/4 c. cilantro, chopped
1/3 c. plain Greek yogurt


In a large heavy pot over medium high heat cook the ground beef (or lamb), salt, pepper and carrots for about 10 minutes until the meat is cooked through and the carrots are starting to soften.  Add the ginger, garlic and cinnamon and cook for about 1 minute.  Stir in the tomatoes and water and simmer over medium heat for 15 minutes or until the chili is reduced to your desired thickness.  Stir in the chickpeas and cook to heat through, about 5 minutes.  Serve topped with the cilantro and yogurt.

4 servings (318 calories each serving) according to my calculator on loseit.com