Lamb and Black Bean Chili
Cozy up with a bowl of hearty Lamb and Black Bean Chili, a bold and flavorful twist on a classic comfort dish. This recipe combines tender ground lamb with the rich, earthy goodness of black beans, simmered in a fragrant blend of spices like cumin, chili powder, and smoky paprika. The addition of crushed tomatoes and a touch of sugar creates the perfect balance of savory and slightly sweet, while sautéed onions, red bell pepper, and garlic add a vibrant base. Ready in just an hour, this one-pot wonder makes a satisfying meal for chilly evenings or casual gatherings. Serve it piping hot with optional toppings like fresh cilantro, sour cream, and shredded cheddar cheese for a customizable feast that's as visually appealing as it is delicious. Whether you're hosting a crowd or enjoying leftovers, this lamb chili is sure to impress!
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Recipe Information
Ingredients
- 1 pound ground lamb
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 1 medium, diced red bell pepper
- 3 minced garlic cloves
- 28 ounces canned crushed tomatoes
- 15 ounces, drained and rinsed canned black beans
- 1 cup beef or chicken broth
- 2 teaspoons ground cumin
- 2 tablespoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 teaspoon sugar
- 0.25 cup, chopped (optional for garnish) fresh cilantro
- 0.5 cup (optional for topping) sour cream
- 0.5 cup (optional for topping) shredded cheddar cheese
Instructions
Heat a large pot or Dutch oven over medium heat and add the olive oil.
Once the oil is hot, add the ground lamb. Cook, breaking it apart with a spoon, until browned and fully cooked through, about 5-7 minutes.
Remove the lamb from the pot and set it aside on a plate. Leave about 1 tablespoon of fat in the pot, draining any excess if necessary.
Add the diced onion and red bell pepper to the pot. Sauté for 5-7 minutes until the vegetables soften.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Return the cooked lamb to the pot and stir to combine with the vegetables.
Add the crushed tomatoes, black beans, broth, cumin, chili powder, smoked paprika, oregano, salt, black pepper, and sugar. Stir to combine all the ingredients.
Bring the pot to a gentle boil over medium-high heat, then reduce the heat to low. Simmer uncovered for 30 minutes, stirring occasionally to prevent sticking.
Taste the chili and adjust the seasoning with more salt or spices if needed.
Serve the chili hot, garnished with chopped cilantro, sour cream, and shredded cheddar cheese if desired.
Nutrition Facts
Calories |
737 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.2 g | 51% | |
| Saturated Fat | 17.4 g | 87% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 138 mg | 46% | |
| Sodium | 1941 mg | 84% | |
| Total Carbohydrate | 49.7 g | 18% | |
| Dietary Fiber | 16.2 g | 58% | |
| Total Sugars | 13.2 g | ||
| Protein | 44.9 g | 90% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 283 mg | 22% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 1451 mg | 31% | |
*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.
