Veggie-Loaded Lamb Chili

Veggie-Loaded Lamb Chili

This deliciously hearty chili will warm you up on the chilliest of winter days. Packed with tons of veggies, spices and ground lamb, look no further for a satisfying chili the whole family will enjoy.

Servings: 8 to 10

Prep Time: 20 minutes | Cook Time: 20 minutes | Total Time: 40 minutes

INGREDIENTS:

• 1 tablespoon avocado oil

• 1 medium yellow onion, diced (about 1 scant cup)

• 1 large carrot, diced (about 1 cup)

• 1 green bell pepper, diced (about 1 scant cup)

• 2 cups cauliflower rice (fresh or frozen)

• 6-8 cloves garlic (about 1/4 cup minced; adjust to suite your taste)

• 2 tablespoons chili powder

• 2 teaspoons cumin

• 2 teaspoons dried oregano

• 1 teaspoon ceylon cinnamon

• 1 teaspoon Romesco Garlic Salt, plus more to taste

• 1 teaspoon smoked paprika

• freshly ground black pepper, to taste

• 1 pound ground lamb

• 1 15oz. can black beans, rinsed and drained

• 1 15oz. can red kidney beans, rinsed and drained

• 2 32oz. jars diced tomatoes (or 2 28oz cans), undrained

• 4 cups vegetable or chicken broth

TOPPINGS IDEAS:

Sour cream, shredded cheese, corn chips or crushed tortilla chips, chopped cilantro, pickled jalapeños

INSTRUCTIONS:

1. In a large soup pot, heat the avocado oil over medium heat. Add onion and carrot and cook for about 5 minutes or until onion is translucent. Add green pepper and cauliflower rice and cook for 3-4 more minutes.

2. Add minced garlic to the pot along with the chili powder, cumin, oregano, cinnamon, salt, and black pepper. Cook for 1-2 minutes or until spices are fragrant.

3. Add lamb to the pot, breaking up with a wooden spoon and stirring it into the vegetable mixture. Cook for 5-6 minutes or until no longer pink. We’ve found that our lamb does not produce much grease, so we don’t usually need to drain any. If you use other lamb and want to remove excess grease, simply push the veggie and meat mixture to one side, tilt the pan in the opposite direction and remove grease with a spoon.

4. Add beans to the pot, thoroughly stir and then add tomatoes with their juices and vegetable broth. Stir again and increase heat to medium high.

5. Bring chili to a boil, then reduce heat to maintain a low simmer and cook for 20 minutes.

6. Remove from heat. Portion into bowls and serve.

NOTES:

For our family of three, this recipe makes enough to feed us for about three meals in total. It tastes even better a day or two after it’s made. Store leftovers in the fridge for about 4 days.

Our Smoked Garlic Artisanal Salt or Hot Hatch Chile Garlic Salt are also great here. Feel free to use what you have.