Minced Lamb and White Bean Chili
This Minced Lamb and White Bean Chili is a rustic, aromatic dish that fuses Middle Eastern spice and Southwestern comfort. Inspired by traditional lamb stews and hearty American chili, it combines the tender succulence of minced lamb with creamy white beans and a warming array of spices. This flavorful one-pot meal is perfect for cozy nights or entertaining guests with a unique twist on a classic dish.
Equipment
Large Dutch oven or heavy-bottomed pot
Wooden spoon
Chef’s Knife
Cutting Board
Small bowl (for spice mix)
Ingredients
2 tablespoons olive oil - extra virgin preferred
1.5 pounds ground lamb (minced lamb) - preferably grass-fed
1 large yellow onion - finely chopped
4 cloves garlic - minced
1 medium red pepper (red capsicum) - diced
1 medium carrot - peeled and finely diced
1 tablespoon tomato paste
1 teaspoon cumin - ground
1 teaspoon smoked paprika
0.5 teaspoon ground cinnamon
1 teaspoon ground coriander
1 teaspoon chili powder - adjust to taste- 1 can diced tomatoes - 14.5 oz can
2 cups chicken stock (chicken broth or chicken bouillon) - low sodium preferred
2 cans cannellini beans - 15 oz each, drained and rinsed
1 tablespoon lemon juice - fresh, optional, for brightness
1 pinch salt - to taste
1 pinch ground black pepper - freshly ground, to taste
1 cup cilantro (coriander) - fresh , or parsley, for garnish
Instructions
- Heat the olive oil in a large Dutch oven over medium-high heat (375°F / 190°C). Add the minced lamb, breaking it into small pieces. Brown the meat for about 7–8 minutes until deeply seared and flavorful. Drain excess fat if needed.
- Add the chopped onion and garlic to the pot. Sauté for 3–4 minutes, stirring frequently, until the onion becomes translucent and fragrant.
- Stir in the diced bell pepper and carrot. Cook for another 5 minutes to soften slightly.
- Push the vegetables to the side and add the tomato paste. Let it cook for 1 minute to caramelize lightly before mixing it into the meat and vegetables.
- Sprinkle over cumin, smoked paprika, cinnamon, coriander, and chili powder. Toast the spices gently for 1–2 minutes until aromatic.
- Pour in the diced tomatoes and chicken broth. Stir well, scraping any browned bits from the bottom of the pot. Bring to a gentle boil, reduce heat to low, cover, and simmer for 30 minutes.
- Add cannellini beans and lemon juice. Continue to simmer uncovered for another 30–35 minutes, until the chili thickens and flavors meld beautifully. Stir occasionally to prevent sticking.
- Season with salt and freshly ground black pepper to taste. Just before serving, sprinkle with chopped cilantro or parsley for freshness.
Notes
- Use a touch of ground sumac or pomegranate molasses for a tangy Middle Eastern twist.
- For a spicier version, add chopped jalapeños or a dash of cayenne with the spices.
- Substitute ground turkey or beef for a lighter or more neutral alternative to lamb.
- You can make this dish up to 2 days in advance – it tastes even better as flavors deepen overnight.
Nutrition
Calories: 521kcalCarbohydrates: 33gProtein: 30gFat: 32gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gCholesterol: 83mgSodium: 547mgPotassium: 636mgFiber: 10gSugar: 5gVitamin A: 2889IUVitamin C: 37mgCalcium: 156mgIron: 7mg
How did this recipe turn out for you?Rate this Recipe !
