Rosemary Lamb Chili Crock Pot
Warm up your kitchen with the hearty and aromatic flavors of Rosemary Lamb Chili made effortlessly in a crock pot! This slow-cooked masterpiece combines tender chunks of seared lamb stew meat with a medley of kidney and black beans, smoky spices like cumin and paprika, and a vibrant touch of fresh rosemary for an earthy depth of flavor. Simmered in a rich tomato base with a hint of heat from chili powder and red pepper flakes, this dish strikes the perfect balance between comforting and bold. With minimal prep and hands-off cooking, it’s ideal for busy days while still delivering a gourmet experience. Serve this savory chili over rice or with crusty bread, and don’t forget the optional garnish of fresh parsley for a pop of color and freshness. Whether for weeknight dinners or a cozy gathering, this Rosemary Lamb Chili is a flavorful twist on a classic that’s sure to impress!
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Recipe Information
Ingredients
- 2 pounds Lamb stew meat
- 2 tablespoons Olive oil
- 1 large Yellow onion, diced
- 4 cloves Garlic, minced
- 28 ounces Canned diced tomatoes
- 2 tablespoons Tomato paste
- 2 cups Beef or lamb broth
- 15 ounces Cooked kidney beans, drained and rinsed
- 15 ounces Cooked black beans, drained and rinsed
- 1 tablespoon Fresh rosemary, chopped
- 2 teaspoons Ground cumin
- 1 teaspoon Smoked paprika
- 2 teaspoons Chili powder
- 0.5 teaspoons Red pepper flakes
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1 leaf Bay leaf
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
Heat the olive oil in a large skillet over medium-high heat.
Brown the lamb stew meat in batches, ensuring all sides are seared. Transfer the browned lamb to the crock pot.
In the same skillet, sauté the diced onion for 3-4 minutes until translucent. Add the minced garlic and cook for an additional 1 minute, then transfer this mixture to the crock pot.
Add the canned diced tomatoes, tomato paste, and beef or lamb broth to the crock pot, stirring to combine.
In the crock pot, add the kidney beans, black beans, chopped rosemary, ground cumin, smoked paprika, chili powder, red pepper flakes, salt, black pepper, and the bay leaf. Stir well to ensure the ingredients are evenly distributed.
Cover the crock pot and cook on low for 6-8 hours or on high for 3-4 hours, until the lamb is tender and flavors have melded together.
Remove the bay leaf before serving.
Serve hot with optional garnishes of chopped fresh parsley. Enjoy your Rosemary Lamb Chili with crusty bread or over rice for a complete meal!
Nutrition Facts
Calories |
4396 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 268.9 g | 345% | |
| Saturated Fat | 102.7 g | 514% | |
| Polyunsaturated Fat | 9.5 g | ||
| Cholesterol | 906 mg | 302% | |
| Sodium | 4874 mg | 212% | |
| Total Carbohydrate | 224.5 g | 82% | |
| Dietary Fiber | 74.7 g | 267% | |
| Total Sugars | 36.4 g | ||
| Protein | 264.9 g | 530% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 690 mg | 53% | |
| Iron | 48.1 mg | 267% | |
| Potassium | 7846 mg | 167% | |
*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.
