Lamb and White Bean Chili

December 2, 2019  •  Easy Entrees, One Dish Meals

I peruse recipes online constantly, not usually to make the recipe intact, but for inspiration. When I saw Melissa Clark’s recipe for Lamb and White Bean Chili, and noticed I had some ground lamb in the freezer, I knew I needed to make my own version. Many people think they don’t like lamb (including my best friend and the man in my life), but high quality Colorado lamb like I get from a local rancher is so mild tasting that when enhanced by the white beans and seasonings, even skeptics will love this chili. Freeze leftovers in single serving containers to get you through the winter.

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.


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