White Bean and Lamb Chili

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  • Serves 4
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    Nutritional Information

    Per Serving

    • Calories 358 calories
    • Fat 10 g
    • Sat Fat 3 g
    • Cholesterol 39 mg
    • Sodium 966 mg
    • Protein 25 mg
    • Carbohydrate 43 g
    • Fiber 10 g
    • Iron 6 mg
    • Calcium 188 mg

In a large skillet over medium heat, heat the oil. Add the bell pepper, chili powder, and salt and cook until softened, about 3 minutes. Add the beans, tomatoes, chicken broth, lamb, and carrots. Cover and bring to a boil. Reduce heat and simmer for 25 minutes.Meanwhile, in a small bowl, whisk together the flour and 1/4 cup warm water. Stir into the chili and cook until thickened, about 5 minutes more. Stir in the scallions and serve with saltines or Cheese Toast. 

Ingredients

  1. Check 1 tablespoon olive oil
  2. Check 1 green bell pepper, diced
  3. Check 2 teaspoons chili powder
  4. Check 1/2 teaspoon kosher salt
  5. Check 1 14 1/2-ounce can chopped tomatoes, drained
  6. Check 2 14 1/2-ounce cans chicken broth
  7. Check 1 cup carrots, chopped
  8. Check 2 tablespoons all-purpose flour
  9. Check 2 scallions, trimmed and thinly sliced
  10. Check beans from Rosemary-Garlic Lamb With White Beans
  11. Check lamb from Rosemary-Garlic Lamb With White Beans

Directions

  1. In a large skillet over medium heat, heat the oil. Add the bell pepper, chili powder, and salt and cook until softened, about 3 minutes. Add the beans, tomatoes, chicken broth, lamb, and carrots. Cover and bring to a boil. Reduce heat and simmer for 25 minutes.
  2. Meanwhile, in a small bowl, whisk together the flour and 1/4 cup warm water. Stir into the chili and cook until thickened, about 5 minutes more. Stir in the scallions and serve with saltines or Cheese Toast.