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.