Rating: 3 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe by Cooking Light April 1997


Recipe Summary

8 servings (serving size: 1 cup)


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

Nutrition Facts

293 calories; calories from fat 22%; fat 7.2g; saturated fat 2.4g; mono fat 2.8g; poly fat 0.8g; protein 28.5g; carbohydrates 29.9g; fiber 4.6g; cholesterol 61mg; iron 4.3mg; sodium 400mg; calcium 90mg.