White Bean and Lamb Chili
Add 8 oz. of chopped green chilies to this delicious chili to give it a southwestern kick!
1 tablespoon olive oil
1 green bell pepper, diced
2 teaspoons chili powder
1/2 teaspoon kosher salt
2 cups white beans, rinsed and drained
1 14 1/2-ounce can chopped tomatoes, drained
2 14 1/2-ounce cans chicken broth
6 ounces roasted lamb, shredded
1 cup roasted carrots, chopped
2 tablespoons all-purpose flour
2 scallions, trimmed and thinly sliced
In a large skillet over medium heat, heat the oil. Add the bell pepper, chili powder, and salt and cook until softened, about 3 minutes. Add the beans, tomatoes, chicken broth, lamb, and carrots. Cover and bring to a boil. Reduce heat and simmer for 25 minutes.
Meanwhile, in a small bowl, whisk together the flour and 1/4 cup warm water. Stir into the chili and cook until thickened, about 5 minutes more. Stir in the scallions.
Yield: 4 servings
NUTRITION PER SERVING
CALORIES 358(0% from fat); FAT 10g (sat 3g); CHOLESTEROL 39mg; CALCIUM 188mg; CARBOHYDRATE 43g; SODIUM 966mg; PROTEIN 25mg; FIBER 10g; IRON 6mg