Three Bean Lamb Chili

This lamb chili recipes features ground lamb, three types of beans, juicy tomatoes and veggies, and plenty of ways to customize. Prep this for a cozy weekend meal or when you're ready to impress with a unique spin on classic chili. Instructions included for both a stovetop version and a slow cooker or CrockPot version.

Course Main Course, Soup

Cuisine American

Keyword Chili, Crock Pot, Lamb Chili, Lamb Recipes, Slow Cooker Recipes

Prep Time 15

Cook Time 4

Total Time 4 15

Servings servings

Calories 473kcal

Author Cara Harbstreet

Equipment

large stock pot, dutch oven, or slow cooker
cutting board and sharpened knife
measuring cups and spoons
Can Opener
strainer or colander
spatula and ladle

Ingredients

2 lbs ground lamb
1 large white or yellow onion diced, about 2 cups
2 green bell peppers roughly diced
1-2 medium jalapeno peppers sliced or chopped
4 cloves garlic minced, or about 1 1/2 tbsp
2 cans dark red kidney beans drained and rinsed
2 cans chili beans in seasoned sauce undrained
2 cans fire roasted or stewed tomatoes undrained
1 can black beans drained and rinsed
1 1/2 cups low sodium beef broth or chicken broth
1 tbsp chili powder or chili seasoning
2 tsp ground cumin
1 tsp smoked paprika
1 tsp All-Purpose MSG Seasoning or salt and pepper to taste

Garnishes (optional, but recommended)

shredded cheddar cheese
sour cream
sliced green onions

Instructions

Prepare the veggies by roughly dicing the onion, bell peppers, jalapeno pepper, and mincing the garlic.
Measure out the broth and chili seasonings. Open the canned ingredients, draining the black beans and kidney beans but leaving the chili beans and tomatoes undrained.

Stovetop Version

In a large stockpot or dutch oven, brown the ground lamb over medium-high heat. Drain excess fat if needed, then stir in half of the chili spices.
Once the lamb is browned and cooked through, add in the rest of the ingredients. Bring to a low simmer, stir to combine, then reduce heat and simmer. Cover and cook for 45-60 minutes or until the chili broth is thickened and veggies are softened and cooked through.
Serve with your desired toppings and enjoy!

Slow Cooker Version

Use a large skillet to brown the ground lamb over medium-high heat using the same process as the stovetop version. Drain excess fat if needed, then stir in half of the chili spices.
Once the ground lamb is seasoned and cooked through, transfer to the bowl of your slow cooker. Add all remaining ingredients and stir to combine. Program the slow cooker to cook on HIGH for 4-6 hours.
Stir before serving, topping your bowl with your desired garnishes. Enjoy!

Notes

As written, recipe yields 8-10 servings. To prepare a smaller batch, divide quantities by half, keeping cook time similar to allow flavors to develop.

Adjust thickness as desired by adding more broth or stirring in small amounts of water. Be sure not to add too much liquid at the start of cooking as ingredients will cook down to a more stew-like consistency with time.

Store leftovers in the refrigerator in an airtight container for 4-5 days. Reheat in the microwave or on the stovetop over low heat.

Freeze up to 3 months, thawing in the refrigerator before reheating in the microwave or on the stovetop.

Nutrition