Lamb-and-White-Bean Chili

Here is a meaty, rich, lightly spiced mix with all the heartiness of my usual chili variations, but graced with an unusual, mineral flavor from the lamb and sweetness from the white beans.

Ingredients

• 2 tablespoons olive oil
• 1 pound ground lamb
• Kosher salt and black pepper
• 1 onion, finely chopped
• 2 poblano peppers, seeded and diced (or 2 small green bell peppers)
• 1 small bunch cilantro, cleaned
• 4 garlic cloves, finely chopped
• 2 small jalapeños, seeded, if desired, and finely chopped
• 2 tablespoons chile powder, plus more to taste
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 ½ tablespoons tomato paste
• 3 ½ cups cooked white beans (homemade or canned)
• Plain yogurt, preferably sheep’s milk, for serving
• Lime wedges, for serving

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    650 calories; 35 grams fat; 12 grams saturated fat; 16 grams monounsaturated fat; 3 grams polyunsaturated fat; 50 grams carbohydrates; 19 grams dietary fiber; 3 grams sugars; 34 grams protein; 82 milligrams cholesterol; 237 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 to 6 servings

Preparation

1. Heat the oil in a soup pot over medium-high heat. Add the lamb and cook, breaking up with a fork, until well browned, 5 minutes. Season with 1/2 teaspoon each of salt and pepper. Transfer meat to a paper towel-lined plate.
2. Add the onion and poblano peppers. Cook until the vegetables are softened, 5 to 7 minutes. Finely chop 2 tablespoons of the cilantro stems and add to the pot. Stir in the garlic and jalapeño and cook 2 minutes. Add the chile powder, coriander and cumin, and cook 1 minute. Stir in the tomato paste and cook until it begins to turn brown.
3. Return the lamb to the pot. Stir in 4 cups water, the beans and 1/4 teaspoon salt. Simmer over medium-low heat for 45 minutes; add more water if the chili becomes too thick. Taste and adjust seasonings if necessary. Ladle into bowls, and top with a dollop of yogurt and a squeeze of lime. Garnish with chopped cilantro leaves.

1 hour 15 minutes