Lamb Chili

  • Nutritional Coaching & Diet Plans For Fitness Gym Members
LAMB CHILI

Recipe from Gourmet Nutrition: The Cookbook for the Fit Food Lover

Prep time – 20 min | Cook time – 3 hours | Total time – 3 hours 20 min

3 large servings or 6 small

INGREDIENTS

  • Olive oil cooking spray

  • 1 lb 8 oz lamb stew meat (1-inch cubed, 680 g)

  • 1 Tb coconut oil or butter

  • 1 cup onion (large diced)

  • 1 cup red bell pepper (large diced)

  • 2 Tb garlic (minced)

  • 1 tsp cumin

  • 1 Tb chili powder

  • 2 14 oz cans whole peeled tomato (crushed with your hands)

  • 2 cups chicken broth

  • 2 Tb honey

  • 1 Tb Worcestershire sauce

  • 1 1/2 black beans (cooked or canned, drained, 1 can)

  • 1 1/2 red kidney beans (cooked or canned, drained, 1 can)

INSTRUCTIONS

Preheat a non-stick frying pan on medium heat and lightly coat with spray. Cooking in batched, add the lamb. Saute until nicely browned on all sides. Remove and set aside. Repeat until all meat is browned. Preheat a large pot on medium-high heat. Add the oil or butter and then the onions and peppers. Saute until peppers begin to brown. Add the garlic and saute for 1 minute more. Add the cumin, chili powder and tomato. Add in the chicken broth, honey, Worcestershire and the cooked lamb. Bring to a boil and then immediately reduce heat to low and cover with a tight-fitting lid. Simmer on low for 2 hours and then add in the black beans and kidney beans and simmer for another hour. If you boil the stew for any more than a few seconds, the meat will become tough. Simmering is very important. You can check if the meat is tender enough by removing one piece, placing it on your cutting board and cutting it with your fork. If your fork goes through the meat with little resistance, it is ready. If not, continue simmering on low until it is “fork tender.”

VARIATIONS & OPTIONS

If you want to spice this chili recipe up, add in 1/4 cup chopped jalapeno peppers with the garlic. You can bring some life to the color of this recipe by adding 2 cups frozen corn at the last minute and then garnishing a serving with finely chopped green onion.

NUTRITIONAL INFORMATION PER SERVING (LARGE/SMALL)

Calories – 585.7/292.8 | Fat (g) – 11.3/5.7 | Carbohydrates (g) – 82.7/41.4 | Protein (g) – 38.2/19.1

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