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Photo: James Baigrie Photo by: Photo: James Baigrie

White Bean and Lamb Chili

Real Simple NOVEMBER 2002

  • Yield: 4 servings


  • 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


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.

Nutritional Information

Amount per serving
  • Calcium: 188mg
  • Calories: 358
  • Calories from fat: 0%
  • Carbohydrate: 43g
  • Cholesterol: 39mg
  • Fat: 10g
  • Fiber: 10g
  • Iron: 6mg
  • Protein: 25mg
  • Saturated fat: 3g
  • Sodium: 966mg

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White Bean and Lamb Chili Recipe