Lamb and White Bean Chili
- Total Time
- 1 hour 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons olive oil
- 1pound ground lamb
- Kosher salt and black pepper
- 1onion, finely chopped
- 2poblano peppers, seeded and diced (or 2 small green bell peppers)
- 1small bunch cilantro, cleaned
- 4garlic cloves, finely chopped
- 2small jalapeños, seeded, if desired, and finely chopped
- 2tablespoons chile powder, plus more to taste
- 1teaspoon ground coriander
- 1teaspoon ground cumin
- 1½tablespoons tomato paste
- 3½cups cooked white beans (homemade or canned)
- Plain yogurt, preferably sheep’s milk, for serving
- Lime wedges, for serving
Nutritional analysis per serving (6 servings)
442 calories; 24 grams fat; 9 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 2 grams polyunsaturated fat; 35 grams carbohydrates; 13 grams dietary fiber; 3 grams sugars; 24 grams protein; 582 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- 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 ½ 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 ¼ 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.
Private Notes
Comments
This is an excellent recipe. We've substituted ground beef and/or meatball mix for the lamb when it wasn't handy and the results were great. We use green bell peppers instead of the poblanos. We use 3 Tbsp of chili powder, not 2. We use 1.5 tsp of coriander and cumin and 2 tbsp of tomato paste for richer, more intense flavor. We use two 15oz cans of Goya small white beans instead of dried beans and these are excellent. Made it tonight to ward off this endless cold.
I used lamb shank steaks that I cubed instead of ground meat and it was excellent.
Chile powder is ground chile with spices (garlic, salt, pepper, cumin, coriander, etc) in it. Gebhardt's is Texas' best. Ground chile, or chile, is pure chile w/o the spices.
We have made this a few times, using home cooked white beans and doubling the garlic and spices. Just not that flavorful. Dumping from my recipe box.
Delicious, I used chipotle in adobo sauce instead of jalapenos and 2 cups stewed tomatoes and 2 cups water.
I pretty much followed the recipe, but had to use some leftover ingredients from other recipes . So I added a half a can of coconut milk, some spinach, some diced tomatoes, and 2 cups of chicken stock. Was a forgiving recipe. I think the coconut milk was good add.
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