Reister Farms

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Lamb and White Bean Chili

2 Tb olive oil

1 lb ground lamb

Kosher salt and black pepper

1 onion, finely chopped

2 poblano peppers, seeded and diced

1 small bunch cilantro, cleaned

4 garlic cloves, finely chopped

2small jalapenos, seeded, if desired, and finely chopped

2 TB chile powder, plus more to taste

1 tsp ground coriander

1 tesp ground cumin

1 ½ Tb tomato paste

3 ½ cups cooked white beans

Plain yogurt, for serving

Lime wedges for serving.

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 ½ teaspoon each of salt and pepper. Transfer meat to a paper towel-lined plate. 

Add the onion and poblano peppers.  Cook until the vegetables are softened, 5 to 7 minutes.  Finely chop 2 Tb of the cilantro stems and add to the pot.  Sitir in the garlic and jalapeno and cook 2 minutes.  Add the chile powder coriander and cumin and cook 1 minute.  Stir in tomato paste and cook until iit beigns to turn brown. 

Return the lamb to the port.  Stir in 4 cups water, the beans and ¼ 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 chopped cilantro leaves.

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