Lamb Chili with Lentils and White Beans
Original Kaboose.com recipe and photography by Vanessa Bush
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Nothing warms you up on a chilly day like a steaming bowl of chili. If it's too spicy for your taste, garnish your chili with plain yogurt to help turn down the heat.
Ingredients
- 2 tablespoons olive oil
- 1 pound ground lamb
- 1 medium onion, diced
- 1 garlic clove, minced
- 1 celery stalk, sliced into bits
- 1 28-oz can crushed tomatoes
- 1/2 cup green lentils
- 1/2 cup white beans
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon ground cumin
- 1/8 teaspoon ground coriander
- 1/8 teaspoon ground cardamom
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground mace
- 1 teaspoon chili powder
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
Cooking Instructions
- Warm olive oil in a large Dutch oven or deep skillet over medium heat. Add lamb and cook until browned, about 5 minutes. Remove meat from pot and drain on paper towels; set aside.
- Saute onion, garlic, and celery in the same pot until softened, about 5 minutes.
- Return meat to pot and add tomatoes, spices, chili powder, and salt and pepper. Stir in lentils and beans.
- Bring to a boil; reduce heat to medium-low; simmer for 30 minutes to allow flavors to mingle.
Substitution(s)
Use 1 tablespoon of store bought garam masala instead of mixing your own spices.
Cooking Time:
Ready In: 40 minutes
30 minutes
Ready In: 40 minutes
Try it With:
Spinach with Chick Peas and Fresh Dill
Related Recipes:
BBQ Chili Pasta
Chicken Chili
Old-Fashioned Macaroni and Chili
Related Recipes & Articles:
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