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Colorado Lamb Chili

 Colorado Lamb Chili
This hearty and spicy stew is wonderful with fresh rolls and your favorite green salad. —Karen Gorman, Gunnison, Colorado
6 ServingsPrep: 20 min. Cook: 1-1/2 hours

Ingredients

  • 1 pound lamb stew meat, cut into 1-inch pieces
  • 2 tablespoons canola oil, divided
  • 1 large onion, chopped
  • 1 large sweet yellow pepper, chopped
  • 4 garlic cloves, minced
  • 1 can (30 ounces) black beans, rinsed and drained
  • 1 can (28 ounces) diced tomatoes, undrained
  • 1 can (14-1/2 ounces) reduced-sodium beef broth
  • 1 tablespoon dried oregano
  • 1 tablespoon chili powder
  • 1 tablespoon brown sugar
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon ground cumin
  • 1/2 teaspoon fennel seed, crushed
  • Sliced green onions, chopped tomatoes and corn chips, optional

Directions

  • In a Dutch oven, brown lamb in 1 tablespoon oil. Remove and set
  • aside.
  • In the same pan, saute onion and pepper in remaining oil until
  • tender. Add garlic; cook 1 minute longer. Add the beans, tomatoes,
  • broth, oregano, chili powder, brown sugar, Worcestershire sauce,
  • cumin and fennel. Return lamb to the pan.
  • Bring to a boil. Reduce heat; cover and simmer for 1-1/4 to 1-1/2

2 of 2

Colorado Lamb Chili (continued)

Directions (continued)

  • hours or until lamb is tender. Garnish each serving with green
  • onions, tomatoes and corn chips if desired. Yield: 6 servings (2-1/4
  • quarts).
Nutritional Facts: 1-1/2 cups equals 325 calories, 9 g fat (2 g saturated fat), 51 mg cholesterol, 646 mg sodium, 36 g carbohydrate, 9 g fiber, 25 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 vegetable, 1 fat.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.