Spicy Lamb & Black Bean Chili
February 24, 2015
"This is one of our favorites. Very simple and quick. It can also be frozen for up to 4 months."
- Serving Size: 1 (664.7 g)
- Calories 780
- Total Fat - 29.5 g
- Saturated Fat - 12.1 g
- Cholesterol - 82.8 mg
- Sodium - 1875 mg
- Total Carbohydrate - 86.8 g
- Dietary Fiber - 23.5 g
- Sugars - 15.1 g
- Protein - 46.3 g
- Calcium - 210 mg
- Iron - 10.5 mg
- Vitamin C - 33.7 mg
- Thiamin - 1.2 mg
Step by Step Method
Coat a large Dutch oven with cooking spray; place over medium-high heat until hot.
Add lamb and onion, and cook until browned, stirring to crumble.
Drain well; wipe drippings from pan with a paper towel.
Return lamb mixture to pan.
Add chili powder and remaining ingredients, and bring to a boil.
Reduce heat, and simmer, uncovered, 15 minutes, stirring occasionally.
No special items needed.
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- Look for ground lamb that is 90-95% lean for the best flavor and texture.
- Be sure to drain the black beans before adding them to the chili.
- Instead of ground lamb, try using ground beef. This substitution will provide a more mild flavor to the chili, making it more accessible to those who are not used to spicier dishes.
- Instead of using canned diced tomatoes, try using fresh diced tomatoes. This will provide a fresher flavor to the chili and will also add more vitamins and minerals to the dish.
Vegetarian Chili Replace the ground lamb with 1 pound of crumbled tofu. Use vegetable broth instead of chicken broth.
Cilantro Lime Rice - A simple, flavorful side dish that pairs perfectly with the spicy chili. The light, citrusy flavor helps to balance the heat of the chili while the cilantro adds a freshness to the dish.
Corn and Black Bean Salad: A colorful and delicious salad that adds a healthy crunch to the meal. The sweetness of the corn and the creaminess of the black beans provide a great contrast to the spicy chili, while the lime juice and cilantro add a zesty flavor to the dish.
Q: How long can I store this chili?
A: You can store this chili in the freezer for up to 4 months.
Q: How can I make this chili spicier?
A: You can add more chili powder, cayenne pepper, or hot sauce to make the chili spicier. You can also add jalapenos or other spicy peppers to give it a kick.
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The spice cumin, which is used in this recipe, is one of the oldest spices known to humanity. It has been used in cooking for over 5,000 years and has even been found in ancient Egyptian tombs.
This recipe is similar to a dish made famous by American celebrity chef Bobby Flay. His version of Lamb & Black Bean Chili is made with ground lamb, black beans, tomatoes, and a blend of spices, much like the recipe provided here.