Lamb and black bean chili
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Lean ground lamb |
| 1 | cup | Chopped onion |
| 2 | Cloves garlic, minced | |
| 2 | cans | (14 oz) no-salt-added whole tomatoes, undrained/chopped |
| 1 | cup | Burgundy or other dry red wine |
| 1 | tablespoon | Chili powder |
| 1½ | teaspoon | Ground cumin |
| 1½ | teaspoon | Dried whole oregano |
| 1 | teaspoon | Sugar |
| ¼ | teaspoon | Salt |
| 3 | cans | (15 oz) black beans, drained |
| ¼ | teaspoon | Tabasco sauce, * see note |
| Fresh cilantro sprigs, optional | ||
Directions
Combine lam, onion and garlic in a Dutch oven; cook over Medium heat until browned, stirring to crumble lamb. Drain in a colander; pat dry with paper towels. Wipe drippings from pan with a paper towel; return mixture to pan.
Add tomatoes and next 6 ingredients; bring to a boil. Cover, reduce heat and simmer for 2 hours; stirring occasionally. Stir in beans and hot sauce.
Cover and simmer for 30 minutes. Spoon into bowls; garnish with cilantro, if desired. * vary amount to taste Yield: 8 servings. Per 1 cup serving; 241 calories, 5.7 g. fat, 60 mg. cholesterol MC formatting by bobbi744@...
Recipe by: Cooking Light Recipe Card Posted to Digest eat-lf.v097.n098 by Roberta Banghart <bobbi744@...> on Apr 12, 1997