Overhead view of 2 pots of lentil lamb chili made with Muir Glen Tomato products topped with chopped parsley.

Lentil Lamb Chili

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10 Minutes Prep
1 Hour 10 Minutes Total

Dale of the Daley Plate (@TheDaleyPlate) creates a lentil, bean, and lamb chili spiced with all the flavors of a Moroccan Tagine. Time to add a little extra spice to your #SundaySauce.

Ingredient List

  • 3 tablespoons extra-virgin olive oil or canola oil Small check mark in a circle icon
  • 1 pound lean ground lamb Small check mark in a circle icon
  • 1 large onion, diced Small check mark in a circle icon
  • 1 teaspoon salt Small check mark in a circle icon
  • 4 cloves garlic, minced Small check mark in a circle icon
  • 1 tablespoon chopped ginger Small check mark in a circle icon
  • 1 red bell pepper, diced (2 cups) Small check mark in a circle icon
  • 1 cup brown lentils Small check mark in a circle icon
  • 3 tablespoons chili powder Small check mark in a circle icon
  • 2 tablespoons paprika Small check mark in a circle icon
  • 2 teaspoons ground cumin Small check mark in a circle icon
  • 1 teaspoon ground cardamom Small check mark in a circle icon
  • 1 teaspoon ground cinnamon Small check mark in a circle icon
  • 1/4 teaspoon ground allspice Small check mark in a circle icon
  • 1 teaspoon tagine seasoning Small check mark in a circle icon
  • 1 14.5-ounce Muir Glen Organic Diced Tomatoes Small check mark in a circle icon
  • 1 teaspoon Muir Glen Organic Tomato Paste Small check mark in a circle icon
  • 1 tablespoon sugar Small check mark in a circle icon
  • 2 15-ounce cans no-salt-added small white beans, rinsed Small check mark in a circle icon
  • 4 cups vegetable broth Small check mark in a circle icon
  • 1/2 cup chopped parsley Small check mark in a circle icon

Preparation

  1. Heat oil in a Dutch oven over medium-high heat.
  2. Add ground lamb, onion, salt, ginger and garlic. Cook, stirring and breaking up the meat with a wooden spoon, until the meat is no longer pink, 3 to 5 minutes.
  3. Add lentils and red pepper. Cook, stirring occasionally, until the bell pepper is starting to soften, 2 to 3 minutes.
  4. Add chili powder, paprika, cumin, cardamom, cinnamon, allspice, tagine seasoning and cook, stirring, until aromatic, 30 seconds to 1 minute.
  5. Stir in tomatoes, tomato paste, beans, and sugar.
  6. Add stock and bring to a boil. Reduce heat to a simmer, partially cover the pot and cook, stirring occasionally, until the liquid is reduced and thickened and the lentils are tender, about 50 minutes.
  7. Stir fresh parsley through and serve.

Tips

  • Dale of the Daley Plate (@TheDaleyPlate) creates a lentil, bean, and lamb chili spiced with all the flavors of a Moroccan Tagine. Time to add a little extra spice to your #SundaySauce.

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