4 14-ounce cans Great Northern beans, drained and rinsed
Shredded cheese, for garnish
Limes, for garnish
Chopped cilantro, for garnish
Instructions
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.
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.
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 https://cookingwithmichele.com/2019/12/lamb-and-white-bean-chili/