Lentil Lamb Chili
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.
- 3 tablespoons extra-virgin olive oil or canola oil
- 1 pound lean ground lamb
- 1 large onion, diced
- 1 teaspoon salt
- 4 cloves garlic, minced
- 1 tablespoon chopped ginger
- 1 red bell pepper, diced (2 cups)
- 1 cup brown lentils
- 3 tablespoons chili powder
- 2 tablespoons paprika
- 2 teaspoons ground cumin
- 1 teaspoon ground cardamom
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 1 teaspoon tagine seasoning
- 1 14.5-ounce Muir Glen Organic Diced Tomatoes
- 1 teaspoon Muir Glen Organic Tomato Paste
- 1 tablespoon sugar
- 2 15-ounce cans no-salt-added small white beans, rinsed
- 4 cups vegetable broth
- 1/2 cup chopped parsley
- Heat oil in a Dutch oven over medium-high heat.
- 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.
- Add lentils and red pepper. Cook, stirring occasionally, until the bell pepper is starting to soften, 2 to 3 minutes.
- Add chili powder, paprika, cumin, cardamom, cinnamon, allspice, tagine seasoning and cook, stirring, until aromatic, 30 seconds to 1 minute.
- Stir in tomatoes, tomato paste, beans, and sugar.
- 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.
- Stir fresh parsley through and serve.