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White Bean and Lamb Chili

Photo: James Baigrie
Yield 4 servings

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

Nutrition 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

How to Make It

  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.

    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.