Spicy Lamb and Black Bean Chili
Warm up your kitchen with this bold and hearty Spicy Lamb and Black Bean Chili, a flavorful twist on the classic comfort dish. Featuring tender ground lamb, protein-packed black beans, and a smoky blend of spices like paprika, cumin, and a hint of cinnamon, this chili offers a delicious depth of flavor that's perfect for spice lovers. Brightened with fresh lime juice and optional cilantro, it's a one-pot recipe that's ready in under an hour and ideal for cozy family dinners or meal prepping. Serve it as a standalone meal or pair it with crusty bread or tortilla chips for an irresistible, crowd-pleasing dish.
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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 cloves, minced
- 2 15-ounce cans canned black beans, rinsed and drained
- 1 28-ounce can canned diced tomatoes
- 2 tablespoons tomato paste
- 1.5 cups beef or chicken broth
- 1.5 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 0.25 teaspoon ground cinnamon
- 0.5 teaspoon red pepper flakes (optional)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped (optional)
- 4 wedges lime wedges (for serving)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium-high heat.
Add the ground lamb and cook until browned, breaking it apart with a wooden spoon, about 5-7 minutes.
Use a slotted spoon to transfer the cooked lamb to a plate and set aside. Leave any rendered fat in the pot.
Add the diced onion and red bell pepper to the pot. Cook, stirring occasionally, until softened, about 5 minutes.
Stir in the minced garlic and cook for another 1 minute until fragrant.
Return the cooked lamb to the pot and stir to combine with the vegetables.
Add the chili powder, ground cumin, smoked paprika, dried oregano, ground cinnamon, red pepper flakes (if using), salt, and black pepper. Stir to evenly coat the lamb and vegetables with spices.
Stir in the tomato paste and cook for 1 minute to deepen the flavor.
Pour in the canned diced tomatoes (with their juice), black beans, and broth. Stir well to combine.
Bring the mixture to a simmer. Reduce the heat to low, cover, and let cook for 30 minutes, stirring occasionally to prevent sticking.
Taste and adjust seasoning with additional salt or spices if needed.
Serve the chili hot, topped with chopped cilantro if desired, and a squeeze of lime juice from the lime wedges.
Nutrition Facts
Calories |
2842 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 146.8 g | 188% | |
| Saturated Fat | 47.7 g | 239% | |
| Polyunsaturated Fat | 15.8 g | ||
| Cholesterol | 451 mg | 150% | |
| Sodium | 8249 mg | 359% | |
| Total Carbohydrate | 204.3 g | 74% | |
| Dietary Fiber | 76.7 g | 274% | |
| Total Sugars | 39.3 g | ||
| Protein | 176.1 g | 352% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 791 mg | 61% | |
| Iron | 34.3 mg | 191% | |
| Potassium | 6150 mg | 131% | |
*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.
