Spicy Lamb and Black Bean Chili

Total Time
30mins
Prep
15 mins
Cook
15 mins

This is one of our favorites. Very simple and quick.

Skip to Next Recipe

Ingredients

Nutrition

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.
Most Helpful

5 5

Wow! This is excellent! I had 2 lbs of lean ground lamb so I doubled the recipe..... but I did not double the chicken broth. I added a little minced garlic, too. The lamb flavor goes so well with everything in this recipe. It's definitely a more exciting chili than the usual beef chilis; and yes, it is easy. We enjoyed this witha dallop of sour cream and some cilantro garnish. I'll make this again. Thanx for sharing!

5 5

I also thought this was a great recipe for being so easy. Didn't feel like super spicy tonight, so I toned down the chili powder and cayenne. I used kidney beans instead of black beans, which was just as good. Thanks for the recipe!

5 5

This is a very tasty, easy recipe. I made just two minor changes: 1/4 tsp cayenne and 4.5 oz green chiles instead of the amounts called for. Served with sour cream, cheddar cheese and crackers. Thanks for the recipe!