Spicy, ground lamb and black bean chili.
Serve with a light sprinkling of shredded cheddar cheese, cornbread
or a cornmeal muffin.
Black Bean and Lamb
Chili
2 (16-ounce) cans black beans, drained
Vegetable cooking spray
1 pound ground lamb, lean
1/2 cup chopped onion
1 1/2 tablespoons chili powder
2 teaspoons ground cumin
1/4 teaspoon ground red pepper (cayenne)
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 diced green chiles, undrained
- 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.
- Add chili powder and remaining ingredients
and bring to a boil. Reduce heat and simmer uncovered, 15 minutes,
stirring occasionally.
Makes 7 servings.
Recipe provided courtesy The Michigan Bean Commission.
