|
2 (16-ounce) can Black Beans, drained
Vegetable cooking spray
1 pound ground lamb, lean
1/ 2 cup chopped onion, frozen
1 1/2 tablespoons chili powder
2 teaspoons ground cumin
1/4 teaspoon ground red pepper
3 (8-ounce) cans no-salt-added whole tomatoes, undrained and chopped
1 (14-ounce) can no-salt-added chicken broth
2 (4-ounce) cans green chilies, undrained and chopped
Coat a large Dutch oven with cooking spray; place over a medium to high heat until hot. Add lamb and onion, and cook until browned, stirring often.
Add chili powder and remaining ingredients and bring to a boil. Reduce heat and simmer uncovered, 15 minutes, stirring occasionally.
Makes 7 servings.
Serving Suggestion: Serve with a light sprinkling of shredded Cheddar cheese, cornbread or a cornmeal muffin.
Recipe submitted from Lucas Chili Cookoff
|