Home / Food / Lamb / Lamb and White Bean Chili

Lamb and White Bean Chili

Prep Time:30 minutes Cook Time: 45 minutes Servings: 4 minutes

I created a fresh take on chili using lamb and Moroccan seasoning with a feta and almond garnish. It was so exciting and tasty to my husband and son, I made a second batch almost right away. If you like a spicier chili, add harissa paste or use medium salsa instead of mild. —Arlene Erlbach, Morton Grove, Illinois

Ingredients:
  • 1 pound ground lamb
  • 1 cup coarsely chopped red onion
  • 1 can (15 ounces) cannellini beans, undrained
  • 1 jar (16 ounces) mild chunky salsa
  • 3 tablespoons ras el hanout (moroccan seasoning), divided
  • 4-1/2 teaspoons finely chopped lemon zest, divided
  • 3 tablespoons orange marmalade
  • 1/4 cup minced fresh parsley
  • 1/4 cup crumbled goat cheese
  • 2 tablespoons sliced almonds
  • optional: additional chopped red onion and toasted naan flatbread or pita bread
Directions:
  1. In a large nonstick skillet, cook lamb and onion over medium-high heat until meat is no longer pink, 6-8 minutes, breaking into crumbles; drain. Transfer lamb mixture to a 3- or 4-qt. slow cooker. Add beans.
  2. In a small bowl, combine salsa, 1-1/2 tablespoons ras el hanout and 3 teaspoons lemon zest. Pour over beans and lamb; stir until well combined. Cook, covered, on low for 6 hours or until onions are tender.
  3. In a small bowl, combine marmalade with remaining ral el hanout and lemon zest; stir into slow cooker. Cook, covered, 15 minutes longer. Sprinkle each serving with parsley, cheese and almonds. If desired, serve with additional red onion and naan or pita bread.
Home
0 Cart