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Tandoori-spiced chili

20

  • Prep Time5 min
  • Total Time5 min
  • Makes4 to 6 servings
*PLUS Cooking time: 15 minutes
By Chatelaine

Ingredients

  • olive oil

  • 500 g ground chicken, lamb or beef

  • 1/2 cup bottled tandoori masala paste, or tandoori curry paste

  • 2 tsp curry powder

  • 2 tsp ground chili powder

  • 1 tsp ground ginger

  • 1 tsp coriander

  • 1/4 tsp cinnamon

  • 1 red bell pepper

  • 1 medium zucchini

  • 796-mL can diced tomatoes

  • 540-mL can lentils, or chickpeas, drained

  • 1/2 cup chopped fresh cilantro, or basil leaves

Instructions

  • Lightly coat a large saucepan with oil and set over medium-high heat. Crumble in chicken. Add tandoori paste, curry, chili powder, ginger, coriander and cinnamon. Using a fork, stir often to keep chicken crumbly, 4 to 5 minutes. Meanwhile, core and seed pepper. Slice into 1-inch (2.5-cm) pieces. Slice zucchini in half lengthwise. Thickly slice each half. Add to chili with tomatoes. Bring to a boil, stirring often. Reduce heat to medium and partially cover. Simmer, stirring occasionally, until zucchini is tender, 8 to 10 minutes. Stir in lentils and cook until hot, about 2 minutes. Remove from heat and stir in coriander.

Nutrition (per serving)

Calories 198, Protein 16.8g, Carbohydrates 19g, Fat 6.6g, Fibre 3.8g.

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