Lamb and White Bean Chili
I created a fresh take on chili using lamb and Moroccan seasoning with a feta and almond garnish. It was so exciting and tasty to my husband and son, 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, Illinois
- Preparing Time: 30 minutes
- Total Time: 1 hour and 30 minutes
- Served Person: 4
white meat free
gluten free
red meat free
pescatarian
- 3 tablespoons orange marmalade
- 1/4 cup minced fresh parsley
- 1 pound ground lamb
- 1/4 cup crumbled goat cheese
- 2 tablespoons sliced almonds
- 1 cup coarsely chopped red onion
- 1 can (15 ounces) cannellini beans undrained
- 1 jar (16 ounces) mild chunky salsa
- 3 tablespoons moroccan seasoning (ras el hanout) divided
- 4-1/2 teaspoons finely chopped lemon zest divided
- additional chopped red onion and toasted naan fla optional
- Carbohydrate 7.86568374964233 g
- Cholesterol 82.780607525 mg
- Fat 28.090000952996 g
- Fiber 0.572524990885229 g
- Protein 19.572946617546 g
- Saturated Fat 11.6745435006577 g
- Serving Size 1 1 servings. (131g)
- Sodium 74.943499576773 mg
- Sugar 7.2931587587571 g
- Trans Fat 2.099834487187 g
- Calories 365 calories
In a large nonstick skillet, cook lamb and onion over medium-high heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Transfer lamb mixture to a 3- or 4-qt. slow cooker. Add beans., In a small bowl, combine salsa, 1-1/2 tablespoons Moroccan seasoning and 1 tablespoon lemon zest. Pour over beans and lamb; stir until well combined. Cook, covered, on low until onions are tender, about 6 hours. , In a small bowl, combine marmalade with remaining 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 additional red onion and naan or pita bread.
