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Black Bean and Lamb Chili

2 (16-ounce) can Black Beans, drained
Vegetable cooking spray
1 pound ground lamb, lean
1/ 2 cup chopped onion, frozen
1 1/2 tablespoons chili powder
2 teaspoons ground cumin
1/4 teaspoon ground red pepper
3 (8-ounce) cans no-salt-added whole tomatoes, undrained and chopped
1 (14-ounce) can no-salt-added chicken broth
2 (4-ounce) cans green chilies, undrained and chopped

1. Coat a large Dutch oven with cooking spray; place over a medium to high heat until hot. Add lamb and onion, and cook until browned, stirring often.
2. Add chili powder and remaining ingredients and bring to a boil. Reduce heat and simmer uncovered, 15 minutes, stirring occasionally.

Makes 7 servings.

Serving Suggestion: Serve with a light sprinkling of shredded Cheddar cheese, cornbread or a cornmeal muffin.

NUTRITIONAL INFORMATION (per serving)
Servings per recipe: 7
Calories: 327
Carbohydrates: 28.5g
Fat: 13g
Cholesterol: 63.7mg
Protein: 24.7g
Fiber: 3g
Sodium: 505mg

Recipe provided courtesy The Michigan Bean Commission.