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-high heat until hot. Add lamb and onion, and cook until browned, stirring often. (Note: When done, remove lamb mixture from pan; drain pan well, then wipe clean with a paper towel. Return lamb mixture to pan.) Add chili powder and remaining ingredients and bring to a boil. Reduce heat and simmer uncovered, 15 minutes, stirring occasionally. Optional: Cover with a light sprinkling of shredded Cheddar cheese. Also serve with a large square of cornbread or a hot cornmeal muffin.
NUTRITIONAL INFORMATION (per serving)
Servings per recipe: 7
- 2016 Dry Bean Research Report...