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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

    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 by The Michigan Bean Commission
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