Lamb and White Bean Chili

Name: Lamb and White Bean Chili
Total time: 1 min
Ingredients: 2 tablespoons olive oil; 1 pound ground lamb; Kosher salt and black pepper; 1 onion, finely chopped; 2 poblano peppers, seeded and diced (or 2 small green bell peppers); 1 small bunch cilantro, cleaned; 4 garlic cloves, finely chopped; 2 small jalapeños, seeded, if desired, and finely chopped; 2 tablespoons chile powder, plus more to taste; 1 teaspoon ground coriander; 1 teaspoon ground cumin; 1 1/2 tablespoons tomato paste; 3 1/2 cups cooked white beans (homemade or canned); Plain yogurt, preferably sheep’s milk, for serving; Lime wedges, for serving

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Total: 1 hours, 15 minutes

Servings: 5

Cost: $8.46 /serving

Author : Melissa Clark

high fiber lamb spices

Instructions

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Step 1

Heat the oil in a soup pot over medium-high heat. Add the lamb and cook, breaking up with a fork, until well browned, 5 minutes. Season with 1/2 teaspoon each of salt and pepper. Transfer meat to a paper towel-lined plate.

Step 2

Add the onion and poblano peppers. Cook until the vegetables are softened, 5 to 7 minutes. Finely chop 2 tablespoons of the cilantro stems and add to the pot. Stir in the garlic and jalapeño and cook 2 minutes. Add the chile powder, coriander and cumin, and cook 1 minute. Stir in the tomato paste and cook until it begins to turn brown.

Step 3

Return the lamb to the pot. Stir in 4 cups water, the beans and 1/4 teaspoon salt. Simmer over medium-low heat for 45 minutes; add more water if the chili becomes too thick. Taste and adjust seasonings if necessary. Ladle into bowls, and top with a dollop of yogurt and a squeeze of lime. Garnish with chopped cilantro leaves.

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