Lamb, Bean, and Sweet Potato Chili

Makes 8 servings

• 1½ lb. boneless lamb shoulder, trimmed and cut into 1-inch cubes
• 1 lb. sweet potatoes, peeled and cut into 2-inch pieces
• 2 15-oz. cans reduced-sodium black beans, rinsed and drained
• 2 14.5-oz. cans diced tomatoes, undrained
• 1 14.5-oz. can 50%-less-sodium beef broth
• 2 poblano chile peppers, seeded (if desired), and chopped (tip p. 42)
• 1 cup chopped onion
• ½ cup chopped carrot
• ½ cup chopped celery
• 1 tsp. salt
• 1 tsp. dried oregano, crushed
• 1 tsp. ground cumin
• 1 tsp. chili powder
• ½ tsp. black pepper
• 1 to 2 Tbsp. bottled hot sauce
• Plain fat-free Greek yogurt (optional)

Fast 20-minute cook time

In a 6-qt. electric or stove-top pressure cooker combine the first 14 ingredients (through black pepper). Lock lid in place. Set an electric cooker on high pressure to cook 20 minutes. For a stove-top cooker, bring up to pressure over medium-high heat; reduce heat enough to maintain steady pressure. Cook 20 minutes. Remove from heat.

For both models, release pressure quickly. Carefully open lid. Stir in hot sauce. If desired, top servings with yogurt.

Slow 7-hour low or 3½-hour high cook time

In a 5- to 6-qt. slow cooker combine the first 14 ingredients (through black pepper). Cover and cook on low 7 to 8 hours or high 3½ to 4 hours. Stir in hot sauce. If desired, top servings with yogurt.

Per serving 376 cal., 15 g fat (7 g sat. fat), 53 mg chol., 1,028 mg sodium, 39 g carb., 9 g fiber, 7 g sugars, 23 g pro.

swap it out

Substitute beef chuck roast, trimmed and cut into 1-inch cubes, for the boneless lamb shoulder.