Thursday, December 10, 2015

Lamb Chili with White Beans and Oregano

I love a good bowl of chili (who doesn’t?) but when I make it at home I tend to use chicken or ground turkey. Time to shake things up with some lamb! This chili is packed with flavor and will keep you nice and toasty when it’s cold outside.

Lamb Chili with White Beans and Oregano 
1 pound ground lamb
1 yellow onion, diced
1 tablespoon minced garlic
1 tablespoon cumin
1 teaspoon cinnamon
1 teaspoon chili powder
1 teaspoon ground coriander
4 cups cooked white beans*
2 cups beef broth
¼ cup fresh oregano, plus extra for garnish
1 14.5 ounce can diced tomatoes
Salt and pepper, to taste
2 tablespoons lemon juice
Crumbled feta (optional)

*A note on the beans: I made my own pot of beans, but if you're going the canned route, two 15-ounce cans will work just fine. 

Brown lamb In a large pot over medium-high heat until meat is thoroughly cooked. Transfer meat to plate or bowl lined with a paper towel.

Add the onion, garlic, cumin, cinnamon, chili powder and coriander to the pot and cook, stirring occasionally, until the vegetables are soft, about 4 or 5 minutes. Return lamb to the pot and add beans, broth, oregano and tomatoes. Bring to a simmer and cook, covered, for 30 minutes. Remove from heat, season with salt and pepper, and stir in the lemon juice. Garnish with oregano and feta and enjoy.

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