Lamb & White Bean Chili
I created a fresh take on chili using lamb and Moroccan seasoning with a feta and almond garnish. My family found it so delicious, I made a second batch almost right away. If you like a spicier chili, add harissa paste or use medium salsa instead of mild.
—Arlene Erlbach, Morton Grove, IL
Prep: 25 min. • Cook: 6 ¼ hours • Makes: 4 servings
- 1 lb. ground lamb
- 1 cup coarsely chopped red onion
- 1 can (15 oz.) cannellini beans, undrained
- 1 jar (16 oz.) mild chunky salsa
- 3 Tbsp. Moroccan seasoning (ras el hanout), divided
- 4 ½ tsp. finely chopped lemon zest, divided
- 3 Tbsp. orange marmalade
- ¼ cup minced fresh parsley
- ¼ cup crumbled goat cheese
- 2 Tbsp. sliced almonds
- Optional: Additional chopped red onion and toasted naan flatbread or pita bread
- 1. In a large nonstick skillet, cook lamb and onion over medium-high heat 6-8 minutes or until meat is no longer pink, breaking into crumbles; drain. Transfer lamb mixture to a 3- or 4-qt. slow cooker. Add beans.
- 2. In a small bowl, combine salsa, 1 ½ Tbsp. Moroccan seasoning and 3 tsp. lemon zest. Pour over beans and lamb; stir until well combined. Cook, covered, on low about 6 hours or until onions are tender.
- 3. In a small bowl, combine the orange marmalade with remaining Moroccan seasoning and lemon zest; stir into slow cooker. Cook, covered, 15 minutes longer. Sprinkle each serving with parsley, cheese and almonds. If desired, serve with the additional red onion and naan or pita bread.
1 cup: 438 cal., 18g fat (8g sat. fat), 84mg chol., 840mg sod., 39g carb. (16g sugars, 7g fiber), 28g pro.
