White Bean and Lamb Chili

Recipe from

Real Simple

Nutritional Information

Calcium 188 mg
Calories 358
Caloriesfromfat 0 %
Carbohydrate 43 g
Cholesterol 39 mg
Fat 10 g
Fiber 10 g
Iron 6 mg
Protein 25 mg
Satfat 3 g
Sodium 966 mg

Ingredients

1 tablespoon olive oil
1 green bell pepper, diced
2 teaspoons chili powder
1/2 teaspoon kosher salt
2 cups white beans, rinsed and drained
1 14 1/2-ounce can chopped tomatoes, drained
2 14 1/2-ounce cans chicken broth
6 ounces roasted lamb, shredded
1 cup roasted carrots, chopped
2 tablespoons all-purpose flour
2 scallions, trimmed and thinly sliced

Preparation

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.

Meannwhile, 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.

Note:

Kay Chun,

November 2002
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