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Colorado Lamb Chili Recipe
Colorado Lamb Chili Recipe photo by Taste of Home

Colorado Lamb Chili Recipe

Publisher Photo
This hearty and spicy stew is wonderful with fresh rolls and your favorite green salad. —Karen Gorman, Gunnison, Colorado
TOTAL TIME: Prep: 20 min. Cook: 1-1/2 hours
MAKES:6 servings
TOTAL TIME: Prep: 20 min. Cook: 1-1/2 hours
MAKES: 6 servings

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

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.

Directions

  1. In a Dutch oven, brown lamb in 1 tablespoon oil. Remove and set aside.
  2. 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.
  3. Bring to a boil. Reduce heat; cover and simmer for 1-1/4 to 1-1/2 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).
Originally published as Colorado Lamb Chili in Country February/March 2010, p51

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.

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

Reviews for Colorado Lamb Chili

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   (2)
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MY REVIEW
Reviewed Feb. 2, 2012

"I had cooked a lamb roast the previous night so I didn't use raw lamb as called out in the recipe. Rather I started with the second bullet point in the directions and added the already cooked lamb when indicated in the recipe. Instead of simmering as directed I probably only simmered it 30 minutes to warm the ingredients and mesh some flavors. It turned out very tasty. I liked the green onions and fresh tomatoes stirred in. We also stirred in some shredded cheese. Was very wholesome tasting and I'd make it again."

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