White Bean and Lamb Chili

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

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.