Spicy Lamb & Black Bean Chili

4
Servings
15m
Prep Time
30m
Cook Time
45m
Ready In


"This is one of our favorites. Very simple and quick. It can also be frozen for up to 4 months."

Original recipe yields 4 servings
OK

Nutritional

  • 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 1

Coat a large Dutch oven with cooking spray; place over medium-high heat until hot.

Step 2

Add lamb and onion, and cook until browned, stirring to crumble.

Step 3

Drain well; wipe drippings from pan with a paper towel.

Step 4

Return lamb mixture to pan.

Step 5

Add chili powder and remaining ingredients, and bring to a boil.

Step 6

Reduce heat, and simmer, uncovered, 15 minutes, stirring occasionally.

Tips & Variations


No special items needed.

Mikekey

I admit I was a tad skeptical about lamb in chili, but we loved it. Such a rich layer it added to the flavors. And the black beans were a nice change from kidney beans.

review by:
(10 Oct 2020)