Lamb and White Bean Chili
Prep time
Cook time
Total time
Recipe type: Entree
Serves: 6
  • 3 tablespoons extra virgin olive oil
  • 1½ pounds ground lamb
  • Salt and pepper
  • 1 large onion, diced
  • 4 small poblano peppers, seeded and diced
  • 1 bunch cilantro, chopped
  • 4 large garlic cloves, minced
  • 3 small jalapeños, seeded and diced
  • 3 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • ¼ cup rich tomato paste
  • 4 cups hot water
  • 4 14-ounce cans Great Northern beans, drained and rinsed
  • Shredded cheese, for garnish
  • Limes, for garnish
  • Chopped cilantro, for garnish
  1. Heat half of the oil in a Dutch oven over medium high heat and add the lamb. Cook until browned, breaking apart with a wooden spoon. Pour the meat out onto a plate lined with paper towels and let drain.
  2. Add remaining oil to the Dutch oven and add the onions and peppers. Cook, stirring occasionally, until slightly softened, about 5 minutes. Add the cilantro, garlic, jalapeños, chili powder, cumin, and coriander and cook for 2 more minutes, then add the tomato paste, water, and beans.
  3. Cover, bring to a simmer, then reduce heat to a low simmer and cook for 1-2 hours for flavors to meld. Serve chili with cheese, lime wedges, and cilantro.
Recipe by Cooking With Michele® at