Best 3 Lamb And White Bean Chili Recipes

Indulge in a hearty and flavorful culinary journey with our enticing Lamb and White Bean Chili. This delectable dish is a symphony of tantalizing flavors, featuring tender morsels of lamb, plump white beans, an array of aromatic spices, and a rich, savory broth. As you savor each spoonful, the warmth of the chili envelops your senses, leaving you feeling satisfied and utterly content.

This versatile recipe offers three enticing variations to cater to your preferences and dietary needs. For those seeking a classic flavor profile, the Traditional Lamb and White Bean Chili is a timeless choice, delivering a harmonious blend of spices and herbs that perfectly complement the succulent lamb and creamy beans.

For a touch of heat and smokiness, the Chipotle Lamb and White Bean Chili adds a delightful kick with the incorporation of chipotle peppers. This variation offers a robust and zesty flavor that ignites your taste buds and leaves you craving more.

Lastly, the Vegetarian White Bean Chili provides a hearty and satisfying option for those following a plant-based diet. With a combination of wholesome vegetables, including colorful bell peppers, corn, and zucchini, this chili delivers a symphony of flavors and textures without compromising on satisfaction.

Here are our top 3 tried and tested recipes!

LAMB AND WHITE BEAN CHILI

Lamb and White Bean Chili image

Here is a meaty, rich, lightly spiced mix with all the heartiness of my usual chili variations, but graced with an unusual, mineral flavor from the lamb and sweetness from the white beans.

Provided by Melissa Clark

Categories dinner, soups and stews, main course

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 15

Ingredients

2 tablespoons olive oil
1 pound ground lamb
Kosher salt and black pepper
1 onion, finely chopped
2 poblano peppers, seeded and diced (or 2 small green bell peppers)
1 small bunch cilantro, cleaned
4 garlic cloves, finely chopped
2 small jalapeños, seeded, if desired, and finely chopped
2 tablespoons chile powder, plus more to taste
1 teaspoon ground coriander
1 teaspoon ground cumin
1 1/2 tablespoons tomato paste
3 1/2 cups cooked white beans (homemade or canned)
Plain yogurt, preferably sheep's milk, for serving
Lime wedges, for serving

Steps:

Heat the oil in a soup pot over medium-high heat. Add the lamb and cook, breaking up with a fork, until well browned, 5 minutes. Season with 1/2 teaspoon each of salt and pepper. Transfer meat to a paper towel-lined plate.
Add the onion and poblano peppers. Cook until the vegetables are softened, 5 to 7 minutes. Finely chop 2 tablespoons of the cilantro stems and add to the pot. Stir in the garlic and jalapeño and cook 2 minutes. Add the chile powder, coriander and cumin, and cook 1 minute. Stir in the tomato paste and cook until it begins to turn brown.
Return the lamb to the pot. Stir in 4 cups water, the beans and 1/4 teaspoon salt. Simmer over medium-low heat for 45 minutes; add more water if the chili becomes too thick. Taste and adjust seasonings if necessary. Ladle into bowls, and top with a dollop of yogurt and a squeeze of lime. Garnish with chopped cilantro leaves.

Nutrition Facts : @context http, Calories 436, UnsaturatedFat 13 grams, Carbohydrate 34 grams, Fat 24 grams, Fiber 13 grams, Protein 23 grams, SaturatedFat 9 grams, Sodium 556 milligrams, Sugar 3 grams

LAMB AND WHITE BEAN CHILI

Lamb and White Bean Chili image

I created a fresh take on chili using lamb and Moroccan seasoning with a feta and almond garnish. It was so exciting and tasty to my husband and son, I made a second batch almost right away. If you like a spicier chili, add harissa paste or use medium salsa instead of mild. -Arlene Erlbach, Morton Grove, Illinois

Provided by Taste of Home

Categories Lunch

Time 6h40m

Yield 4 servings.

Number Of Ingredients 11

Ingredients

1 pound ground lamb
1 cup coarsely chopped red onion
1 can (15 ounces) cannellini beans, undrained
1 jar (16 ounces) mild chunky salsa
3 tablespoons Moroccan seasoning (ras el hanout), divided
4-1/2 teaspoons finely chopped lemon zest, divided
3 tablespoons orange marmalade
1/4 cup minced fresh parsley
1/4 cup crumbled goat cheese
2 tablespoons sliced almonds
Optional: Additional chopped red onion and toasted naan flatbread or pita bread

Steps:

In a large nonstick skillet, cook lamb and onion over medium-high heat 6-8 minutes or until meat is no longer pink, breaking into crumbles; drain. Transfer lamb mixture to a 3- or 4-qt. slow cooker. Add beans., In a small bowl, combine salsa, 1-1/2 tablespoons Moroccan seasoning and 3 teaspoons lemon zest. Pour over beans and lamb; stir until well combined. Cook, covered, on low for 6 hours or until onions are tender. , In a small bowl, combine marmalade with remaining Moroccan seasoning and lemon zest; stir into slow cooker. Cook, covered, 15 minutes longer. Sprinkle each serving with parsley, cheese and almonds. If desired, serve with additional red onion and naan or pita bread.

Nutrition Facts : Calories 438 calories, Fat 18g fat (8g saturated fat), Cholesterol 84mg cholesterol, Sodium 840mg sodium, Carbohydrate 39g carbohydrate (16g sugars, Fiber 7g fiber), Protein 28g protein.

LAMB AND WHITE BEAN CHILI

LAMB AND WHITE BEAN CHILI image

Categories Soup/Stew Lamb Dinner

Yield 4 people

Number Of Ingredients 15

Ingredients

2 tablespoons olive oil
1 pound ground lamb
Kosher salt and black pepper
1 onion, finely chopped
2 poblano peppers, seeded and diced(or 2 small green bell peppers)
1 small bunch cilantro, cleaned
4 garlic cloves, finely chopped
2 small jalapeños, seeded, if desired, and finely chopped
2 tablespoons chile powder, plus more to taste
1 teaspoon ground coriander
1 teaspoon ground cumin
1 ½ tablespoons tomato paste
3 ½ cups cooked white beans (homemade or canned)
Plain yogurt, preferably sheep's milk, for serving
Lime wedges, for serving

Steps:

1. Heat the oil in a soup pot over medium-high heat. Add the lamb and cook, breaking up with a fork, until well browned, 5 minutes. Season with 1/2 teaspoon each of salt and pepper. Transfer meat to a paper towel-lined plate. 2. Add the onion and poblano peppers. Cook until the vegetables are softened, 5 to 7 minutes. Finely chop 2 tablespoons of the cilantro stems and add to the pot. Stir in the garlic and jalapeño and cook 2 minutes. Add the chile powder, coriander and cumin, and cook 1 minute. Stir in the tomato paste and cook until it begins to turn brown. 3. Return the lamb to the pot. Stir in 4 cups water, the beans and 1/4 teaspoon salt. Simmer over medium-low heat for 45 minutes; add more water if the chili becomes too thick. Taste and adjust seasonings if necessary. Ladle into bowls, and top with a dollop of yogurt and a squeeze of lime. Garnish with chopped cilantro leaves.

Tips:

For a richer flavor, use a combination of ground lamb and ground beef.
If you don't have any white beans, you can substitute another type of bean, such as kidney beans or black beans.
To make the chili ahead of time, cook it according to the recipe and then let it cool completely. Store the chili in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months.
When you're ready to serve the chili, reheat it over medium heat until it's warmed through.
Garnish the chili with your favorite toppings, such as sour cream, shredded cheese, diced avocado, or chopped cilantro.

Conclusion:

This lamb and white bean chili is a hearty and flavorful dish that's perfect for a cold winter day. It's also a great way to use up leftover lamb. The chili is easy to make and can be tailored to your own taste preferences. So next time you're looking for a delicious and satisfying meal, give this lamb and white bean chili a try.