Lamb Chili Recipe – Easy, delicious, DIY chili recipe substituting beef and using lamb. Using lamb instead of beef will give your chili more protein and more omega 3 fatty acids.
Chili is such a versatile recipe. I’ve made it with beef, turkey, chicken, sausage, bison and a combination of a couple different proteins. With my recent Viome Test showing lamb as a superfood for both my daughter and myself, I figured I would try to put together a chili recipe using ground lamb. We’ve really loved our lamb burgers and lamb stew, so I was pretty sure the lamb chili would be a hit, and it was.
I found the ground lamb in the freezer section of Meijer (near the frozen seafoods), but it’s not as easily obtainable as ground beef so you may want to buy a couple packs when it’s available.
Lamb Chili Recipe
- 1 lb ground lamb
- 2 Tablespoon Olive oil
- 1 green bell pepper, diced
- 1 onion, diced
- 5 mushrooms, diced
- 5 cloves of garlic, minced
- 1 14.5 oz can diced tomatoes with juice
- 2 15 oz cans cannellini beans, drained and rinsed
- 4 Tablespoon chili powder
- 1 teaspoon oregano
- 1 teaspoon cumin
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Crushed Red Pepper (optional)
- Shredded cheddar, diced onions, sour cream – toppings optional
Saute the onions, green pepper, mushrooms and garlic in the olive oil in a large saucepan for about 5 minutes. Move to the side and add ground lamb. Brown the ground lamb and mix it with the vegetables. Add the can of diced tomatoes, with juice. Add the seasonings and stir. Add the beans (I use the Jack’s Organic Low Sodium Cannellini Beans in the box). Stir gently. Add salt and pepper to taste. Simmer for at least a half hour. Serve with toppings if desired. Makes about 4 servings.
Lamb Chili Recipe