"This is one of our favorites. Very simple and quick."
vegetable oil cooking spray
1 1/2 tablespoons
2 (15 ounce) cans
black beans, drained
1 (14 1/2 ounce) cans
diced tomatoes, undrained
1 (13 3/4 ounce) cans
1 (7 ounce) cans
green chilies, chopped, undrained
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.
Add chili powder and remaining ingredients, and bring to a boil. Reduce heat, and simmer, uncovered, 15 minutes, stirring occasionally.
Page 2 of 2
Spicy Lamb and Black Bean Chili (cont.)