Spicy Lamb and Black Bean Chili |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 10 |
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Ingredients:
2 (15 oz) can(s) black beans, drained |
1 1/2 tablespoon(s) chili powder |
2 (4 oz) can(s) chopped green chilies, undrained |
1/2 cup(s) chopped onion |
2 teaspoon(s) ground cumin |
1 pound(s) ground lamb |
1/4 to 1/2 teaspoon(s) ground red pepper |
1 (13 oz) can(s) no-salt-added chiken broth |
3 (8 oz) can(s) no-salt-added tomato sauce |
1 (14 1/2) can(s) no-salt-added whole tomatoes, undrained and chopped |
1/4 teaspoon(s) salt |
vegetable spray |
Directions:
1. Coat a large Dutch oven with cooking spray; place over medium-high heat until hot. Add lamb and onion, and cook until browned, stirring to crumble. Drain well; wipe drippings from pan with a paper towel. Return lamb mixture to pan.
2. Add chili powder and remaining ingredients, and bring to a boil. Reduce heat, and simmer, uncovered, 15 minutes, stirring occasionally.
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