Lamb Chili
Wholesome and flavorful lamb chili made with ground lamb, beans, and fresh veggies. This high-protein, one-pot chili is perfect for any occasion.
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!