The best lamb chili is a meal prep superstar, delivering bold flavors and wholesome ingredients that taste even better over the next few days. Packed with protein and fiber, it’s a satisfying dish that’s perfect for multiple meals. Serve it on its own, over rice, or alongside your favorite cornbread for a comforting, versatile option.
Why You’ll Love This Recipe
This lamb chili recipe is a wholesome twist on a comfort food classic, loaded with fresh vegetables, tender ground lamb, and bold spices. It’s a healthy meal option, with lean protein from lamb and plenty of fiber from beans and veggies. The homemade chili seasoning, with just a hint of cocoa and optional heat, brings a unique depth of flavor. This chili is also versatile; it can be made ahead of time and tastes even better the next day. Perfect for meal prepping or feeding a crowd, it’s easily customizable to suit your spice tolerance or dietary preferences. Plus, the one-pot preparation means less cleanup—what’s not to love?
Substitutions
- Ground Lamb: Swap with ground turkey, chicken, or beef for a different protein option.
- Beans: Use black beans or pinto beans if you prefer. You can also skip the beans for a low-carb version.
- Chili Seasoning: Adjust the cayenne for more or less heat or replace the stevia with honey or sugar for a natural sweetener.
- Vegetables: Add zucchini, carrots, or mushrooms for extra veggies.
Pro Tips
- Finely dice the veggies for a smoother chili or leave them chunkier for a heartier texture.
- Simmer the chili for at least 1 hour to help the flavors meld, soften the veggies, and tenderize the lamb.
- Don’t skip the splash of balsamic vinegar; it adds a subtle tang that balances the richness.
- Garnish with your favorite toppings like cheese, sour cream, green onion, or avocado for added flavor and texture.
- Serve on its own, over rice, or with a slice of warm cornbread for the perfect pairing.
- The cocoa powder in the chili seasoning adds a rich depth of flavor and enhances the overall savory profile of the dish.
Recipe!
Ingredients:
Chili Seasoning:
- 3 tbsp chili powder
- 2 tbsp cumin
- 1 tbsp cocoa
- 2 stevia packets or sweetener
- 1/4 tsp cayenne pepper (optional for heat)
- 1 tsp sea salt
- 1 tsp ground black pepper
Chili Base:
- 2 tbsp olive oil
- 1 large yellow onion, diced
- ½–1 jalapeño, diced (seeds and stems removed, optional for heat)
- 1 large green bell pepper, finely diced
- 3 celery sticks, finely diced
- 4 cloves of garlic, minced
- 2 lbs ground lamb
- 3 cups beef or vegetable broth
- 1 (28 oz) can crushed or diced tomatoes with liquid
- 1 (16 oz) can kidney beans, drained and rinsed
- 1 (16 oz) can great northern beans (or your favorite white bean), drained and rinsed
- 1 (16 oz) can tomato sauce
- 1 tbsp tomato paste
- Splash of balsamic vinegar
Optional Toppings:
- Shredded cheese
- Sour cream
- Green onion
- Cilantro
- Sliced avocado
Instructions:
1. Prep: Combine all chili seasonings in a small bowl and set aside. Chop all the vegetables and place them in a large mixing bowl.
2. Brown the Lamb: Heat 1 tablespoon of olive oil in a large pot over medium heat. Add ground lamb and cook until browned. Drain excess fat and set lamb aside.
3. Sauté the Veggies: In the same pot, add the remaining olive oil and sauté the onion, jalapeño, bell pepper, celery, and garlic until softened, about 5–7 minutes.
4. Add Spices: Mix in the chili seasoning and tomato paste, stirring for 1 minute to release the spices’ flavors.
5. Combine Ingredients: Add the browned lamb back into the pot along with the broth, crushed tomatoes, beans, tomato sauce, and balsamic vinegar. Stir well to combine.
6. Simmer: Bring the mixture to a boil, then reduce heat to low and simmer for 1 hour, stirring occasionally.
7. Rest and Serve: Remove from heat and let sit for 5–10 minutes before serving. Top with your favorite toppings and enjoy!
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Lamb Chili
Equipment
- 1 large pot or dutch oven
- mixing bowls
Ingredients
Chili Seasoning:
- 3 tbsp chili powder
- 2 tbsp cumin
- 1 tbsp cocoa
- 2 stevia packets or sweetener
- 1/4 tsp cayenne pepper optional for heat
- 1 tsp sea salt
- 1 tsp ground black pepper
Chili Base:
- 2 tbsp olive oil
- 1 large yellow onion diced
- ½ –1 jalapeño diced (seeds and stems removed, optional for heat)
- 1 large green bell pepper finely diced
- 3 celery sticks finely diced
- 4 cloves of garlic minced
- 2 lbs ground lamb
- 3 cups beef or vegetable broth
- 1 28 oz can crushed or diced tomatoes with liquid
- 1 16 oz can kidney beans, drained and rinsed
- 1 16 oz can great northern beans (or your favorite white bean), drained and rinsed
- 1 16 oz can tomato sauce
- 1 tbsp tomato paste
- Splash of balsamic vinegar
Optional Toppings:
- Shredded cheese
- Sour cream
- Green onion
- Cilantro
- Sliced avocado
Instructions
- Prep: Combine all chili seasonings in a small bowl and set aside. Chop all the vegetables and place them in a large mixing bowl.
- Brown the Lamb: Heat 1 tablespoon of olive oil in a large pot over medium heat. Add ground lamb and cook until browned. Drain excess fat and set lamb aside.
- Sauté the Veggies: In the same pot, add the remaining olive oil and sauté the onion, jalapeño, bell pepper, celery, and garlic until softened, about 5–7 minutes.
- Add Spices: Mix in the chili seasoning and tomato paste, stirring for 1 minute to release the spices’ flavors.
- Combine Ingredients: Add the browned lamb back into the pot along with the broth, crushed tomatoes, beans, tomato sauce, and balsamic vinegar. Stir well to combine.
- Simmer: Bring the mixture to a boil, then reduce heat to low and simmer for 1 hour, stirring occasionally.
- Rest and Serve: Remove from heat and let sit for 5–10 minutes before serving. Top with your favorite toppings and enjoy!
