Indian Masala Chili -BHG

12 ounces ground beef or turkey

1 onion, finely chopped (1 cup)

1 large carrot, finely chopped

½-1  jalapeno, finely chopped

2 cloves garlic, minced

1 teaspoon minced fresh ginger

2 tablespoons Indian Masala Spice Mix

1 tablespoon paprika

2 cans (28 oz) diced tomatoes (undrained)

1-15 oz  can garbanzo beans, rinsed

3 cups lower-sodium beef broth

¼ teaspoon salt

2 small containers plain Greek yogurt

2 tablespoons chopped fresh cilantro

Granny Smith apple slices (optional)

In a large saucepan cook beef over medium heat until browned, about 5 minutes. Drain fat; set aside. In the same saucepan cook onion, carrot, jalapeno pepper, garlic, and ginger for 5 to 7 minutes or until soft. Add Indian Masala and paprika; cook 1 minute. Add tomatoes and cook 5 minutes more, stirring occasionally. Stir in beans, broth, salt, and reserved beef.

Bring to boiling; reduce heat. Simmer, uncovered, for 45 minutes, stirring occasionally. Top each serving with yogurt and cilantro. Garnish with apple slices, if desired.