Ground Lamb and Lentil Chili
Warm, hearty, and packed with bold flavors, this Ground Lamb and Lentil Chili is a mouthwatering twist on a beloved classic. Featuring the richness of ground lamb, protein-packed green lentils, and tender kidney beans, this dish is seasoned to perfection with a medley of bold spices like cumin, paprika, and chili powder, delivering a smoky, slightly spicy kick in every bite. The addition of fresh cilantro and a squeeze of lime juice adds a vibrant, zesty finish that perfectly balances the robust flavors. Ready in just over an hour, this one-pot, gluten-free recipe is perfect for cozy family dinners, meal prep, or game-day gatherings. Serve with crusty bread or a dollop of yogurt for an extra comforting touch.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound ground lamb
- 1 medium yellow onion, diced
- 1 medium red bell pepper, diced
- 4 cloves garlic, minced
- 2 teaspoons cumin powder
- 2 teaspoons paprika
- 1 teaspoon ground coriander
- 1 tablespoon chili powder
- 0.5 teaspoon cayenne pepper
- 28 ounces crushed tomatoes
- 2 cups low-sodium chicken broth
- 1 cup green lentils, rinsed and drained
- 15 ounces kidney beans, drained and rinsed
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh cilantro, chopped
- 4 pieces lime wedges
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the ground lamb and cook until browned, breaking it apart with a wooden spoon, about 5-7 minutes. Drain any excess fat if needed.
Add the diced onion and red bell pepper to the pot. Sauté until softened, about 5 minutes.
Stir in the minced garlic, cumin, paprika, ground coriander, chili powder, and cayenne pepper. Cook for 1-2 minutes until fragrant.
Pour in the crushed tomatoes and chicken broth, stirring to combine.
Add the rinsed green lentils, kidney beans, salt, and black pepper. Bring the mixture to a boil.
Lower the heat to a simmer. Cover the pot and cook for 40-45 minutes, stirring occasionally, or until the lentils are tender.
Taste and adjust seasoning with additional salt or spices, if needed.
Remove the pot from heat and let the chili rest for 5 minutes before serving.
Serve the chili garnished with chopped fresh cilantro and a squeeze of lime juice. Serve with additional lime wedges on the side.
Nutrition Facts
Calories |
420 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.5 g | 26% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 72 mg | 24% | |
| Sodium | 702 mg | 31% | |
| Total Carbohydrate | 32.8 g | 12% | |
| Dietary Fiber | 10.0 g | 36% | |
| Total Sugars | 8.6 g | ||
| Protein | 28.2 g | 56% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 78 mg | 6% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 1127 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
