Spicy Lamb Chili
Warm up your kitchen with this hearty Spicy Lamb Chili, a bold and flavorful twist on a classic comfort dish. Juicy ground lamb takes center stage, accompanied by robust spices like smoked paprika and cayenne pepper that deliver just the right amount of heat. Packed with protein-rich kidney and black beans, vibrant red bell peppers, and a rich tomato base, this one-pot wonder is as nutritious as it is satisfying. Perfect for a cozy dinner, this chili simmers to perfection in under an hour, allowing the flavors to meld into a deeply savory and slightly smoky masterpiece. Customize your bowl with fresh cilantro, creamy sour cream, or tangy shredded cheddar cheese for a dish that's as customizable as it is crave-worthy. Whether you're prepping for a family meal or hosting a game-day gathering, this Spicy Lamb Chili is guaranteed to be the star attraction.
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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
- 3 garlic cloves, minced
- 14.5 ounces canned diced tomatoes
- 2 tablespoons tomato paste
- 1 cup beef or chicken stock
- 15 ounces canned kidney beans, drained and rinsed
- 15 ounces canned black beans, drained and rinsed
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 0.5 teaspoon ground cayenne pepper
- 1.5 teaspoons salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped
- sour cream (optional, for garnish)
- shredded cheddar cheese (optional, for garnish)
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 and cook, breaking it up with a wooden spoon, until browned and cooked through. Remove the lamb from the pot with a slotted spoon and set aside.
In the same pot, add the diced onion and red bell pepper. Sauté for 5-7 minutes, or until the vegetables are softened.
Add the minced garlic and cook for 1 minute, stirring frequently, until fragrant.
Stir in the chili powder, ground cumin, smoked paprika, ground cayenne pepper, salt, and black pepper. Cook for 1-2 minutes to toast the spices.
Return the cooked lamb to the pot, then stir in the canned diced tomatoes, tomato paste, and beef or chicken stock.
Add the kidney beans and black beans, stirring until everything is well combined.
Bring the chili to a gentle boil, then reduce the heat to low. Simmer uncovered for 30 minutes, stirring occasionally, to allow the flavors to meld.
Taste the chili and adjust the seasoning with additional salt or spices if desired.
Serve hot in bowls, garnished with chopped cilantro, sour cream, and shredded cheddar cheese, if desired.
Nutrition Facts
Calories |
475 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.7 g | 32% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 82 mg | 27% | |
| Sodium | 1299 mg | 56% | |
| Total Carbohydrate | 33.1 g | 12% | |
| Dietary Fiber | 11.2 g | 40% | |
| Total Sugars | 5.6 g | ||
| Protein | 29.9 g | 60% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 142 mg | 11% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 970 mg | 21% | |
*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.
