ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Lamb-and-Black Bean Chili

Yield 8 servings (serving size: 1 cup)
Lamb is a flavorful switch from typical ground beef in this black-bean chili recipe. If you don't  have ground lamb on hand, you can use beef instead—it still delivers.

Ingredients

  • 1 1/2 pounds lean ground lamb
  • 1 cup chopped onion
  • 2 garlic cloves, minced
  • 2 (14 1/2-ounce) cans no-salt-added whole tomatoes, undrained and chopped
  • 1 cup dry red wine
  • 1 tablespoon chili powder
  • 1 1/2 teaspoons ground cumin
  • 1 1/2 teaspoons dried oregano
  • 1 teaspoon sugar
  • 1/4 teaspoon salt
  • 3 (15-ounce) cans black beans, drained
  • 1/4 teaspoon hot sauce
  • Cilantro sprigs (optional)

Nutrition Information

  • calories 293
  • caloriesfromfat 22 %
  • fat 7.2 g
  • satfat 2.4 g
  • monofat 2.8 g
  • polyfat 0.8 g
  • protein 28.5 g
  • carbohydrate 29.9 g
  • fiber 4.6 g
  • cholesterol 61 mg
  • iron 4.3 mg
  • sodium 400 mg
  • calcium 90 mg

How to Make It

  1. Combine first 3 ingredients in a Dutch oven; cook over medium heat until browned, stirring to crumble. Drain in a colander; pat dry with paper towels. Wipe drippings from pan with a paper towel; return mixture to pan.

  2. Add tomatoes and next 6 ingredients (tomatoes through salt); bring to a boil. Cover, reduce heat, and simmer 2 hours; stir occasionally. Stir in beans and hot sauce. Cover; simmer 30 minutes. Garnish with cilantro sprigs, if desired.