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.
Provided by Melissa Clark
Categories dinner, soups and stews, main course
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- 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.
- 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.
- 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.
Nutrition Facts : @context http, Calories 436, UnsaturatedFat 13 grams, Carbohydrate 34 grams, Fat 24 grams, Fiber 13 grams, Protein 23 grams, SaturatedFat 9 grams, Sodium 556 milligrams, Sugar 3 grams
WHITE BEAN AND CHICKEN CHILI
To get yourself through the week, cook up a pot of Giada De Laurentiis' veggie-packed White Bean and Chicken Chili recipe from Giada at Home on Food Network.
Provided by Giada De Laurentiis
Categories main-dish
Time 1h23m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- In a large heavy-bottomed saucepan or Dutch oven, heat the oil over medium-high heat. Add the onion and cook until translucent, about 5 minutes. Add the garlic and cook for 30 seconds. Add the ground chicken, 1 teaspoon salt, cumin, fennel seeds, oregano, and chili powder. Cook, stirring frequently, until the chicken is cooked through, about 8 minutes. Stir the flour into the chicken mixture. Add the beans, Swiss chard, corn, and chicken stock. Bring the mixture to a simmer, scraping up the brown bits that cling to the bottom of the pan with a wooden spoon. Simmer for 55-60 minutes until the liquid has reduced by about half and the chili has thickened. Add the red pepper flakes and simmer for another 10 minutes. Season with salt and pepper, to taste.
- Ladle the chili into serving bowls. Sprinkle with the Parmesan cheese and chopped parsley.
BLACK & WHITE BEAN CHILI
This is a healthy and filling meal that even the kids love! The satisfying chili is great for football games or potluck dinners. -Katti Scott, Manteo, North Carolina
Provided by Taste of Home
Categories Lunch
Time 4h30m
Yield 8 servings (2 quarts)
Number Of Ingredients 17
Steps:
- In a large skillet, heat 1/2 teaspoon oil over medium high heat. Add half of the chicken; cook and stir until browned. Remove with a slotted spoon to a 4- or 5-qt. slow cooker. Repeat with 1/2 teaspoon oil and remaining chicken. In same pan, heat remaining oil over medium heat. Add carrots, celery, onion and spices; cook and stir until tender, 6-8 minutes., Add wine; increase heat to medium-high. Cook 1 minute, stirring to loosen browned bits from pan. Transfer to slow cooker. Add beans, tomatoes, salt and pepper. Cook, covered, on low until meat is tender, 4-5 hours., Serve with rice. If desired, top with sour cream and cheese.
Nutrition Facts :
LAMB AND WHITE BEAN CHILI
I created a fresh take on chili using lamb and Moroccan seasoning with a feta and almond garnish. It was so exciting and tasty to my husband and son, I made a second batch almost right away. If you like a spicier chili, add harissa paste or use medium salsa instead of mild. -Arlene Erlbach, Morton Grove, Illinois
Provided by Taste of Home
Categories Lunch
Time 6h40m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large nonstick skillet, cook lamb and onion over medium-high heat 6-8 minutes or until meat is no longer pink, breaking into crumbles; drain. Transfer lamb mixture to a 3- or 4-qt. slow cooker. Add beans., In a small bowl, combine salsa, 1-1/2 tablespoons Moroccan seasoning and 3 teaspoons lemon zest. Pour over beans and lamb; stir until well combined. Cook, covered, on low for 6 hours or until onions are tender. , In a small bowl, combine marmalade with remaining Moroccan seasoning and lemon zest; stir into slow cooker. Cook, covered, 15 minutes longer. Sprinkle each serving with parsley, cheese and almonds. If desired, serve with additional red onion and naan or pita bread.
Nutrition Facts : Calories 438 calories, Fat 18g fat (8g saturated fat), Cholesterol 84mg cholesterol, Sodium 840mg sodium, Carbohydrate 39g carbohydrate (16g sugars, Fiber 7g fiber), Protein 28g protein.
LAMB AND BLACK BEAN CHILI WITH ASSORTED SALSAS AND BLUE CORN MUFFINS
Steps:
- Heat the oil in a medium saucepan over high heat. Add the lamb, season with salt and pepper and cook until seared and brown on all sides. Remove the lamb to a plate with a slotted spoon.
- Red Onion Relish: Add the onions and garlic to the pan and cook until soft. Return the lamb, add the beer and cook until reduced. Add the tomatoes, chipotle, chile powders, cumin and chicken stock, stir well and simmer for 45 minutes. Add the beans and continue cooking for 15 minutes. Season with salt and pepper to taste.
- Combine all ingredients in a bowl. Let sit 30 minutes before serving.
- Combine all ingredients in a medium bowl. Let rest 30 minutes before serving.
- Combine all ingredients in a medium bowl.
- Set a rack in the middle of the oven and preheat to 400 degrees F. Grease a 6 slot muffin pan with non-stick vegetable spray.
- In a small saucepan, melt the butter. Add the onions and garlic and cook until soft.
- In a large mixing bowl, whisk together the milk, eggs, bell pepper, jalapeno, corn and cilantro. Whisk in the butter mixture.
- In a separate bowl, stir together the cornmeal, flour, baking powder, soda, salt and sugar. Mix into the liquid mixture.
- Divide the batter evenly among the muffins slots and bake for 16 minutes or until set, turning the pan once for even baking.
SPICY LAMB AND CHORIZO CHILI
Categories Bean Beef Lamb Pepper Pork Sauté Super Bowl Sausage Hot Pepper Fall Winter Tailgating Bon Appétit
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Combine first 3 ingredients in heavy medium saucepan. Cover and simmer over medium heat until chilies soften, about 12 minutes. Puree chili mixture in batches in blender.
- Stir chorizo in heavy large pot over medium-high heat until drippings come to simmer, breaking up meat with spoon. Transfer to fine strainer set over bowl. Let chorizo drain 10 minutes.
- Return 1/4 cup chorizo drippings to same pot and heat over medium-high heat (discard remaining drippings). Add onions, garlic, oregano and cumin. Sauté until onions begin to soften, about 5 minutes. Sprinkle lamb with salt and pepper; add to pot. Sauté until lamb is no longer pink outside, about 10 minutes. Add chili puree and drained chorizo. Bring chili to boil, stirring occasionally. Reduce heat to medium-low, cover and simmer 1 hour. Add hominy. Simmer uncovered until lamb is tender and liquid thickens, stirring occasionally, about 15 minutes. Season with salt and pepper. (Can be made 3 days ahead. Chill uncovered until cold, then cover and keep chilled. Rewarm before serving.)
- *Sold at Latin American markets and some supermarkets.
LAMB AND BLACK BEAN CHILI
This chili hits the spot a cold night!
Provided by jennkl
Categories Soups, Stews and Chili Recipes Chili Recipes
Time 2h20m
Yield 4
Number Of Ingredients 7
Steps:
- Heat a stockpot over medium-high heat. Cook and stir ground lamb, onion, and garlic in the hot skillet until the lamb is completely browned and crumbly, 5 to 7 minutes; drain and discard grease.
- Stir tomatoes, black beans, hot pepper sauce, and beef stock with the lamb mixture; bring to a boil, reduce heat to medium-low, and simmer up to 2 hours.
Nutrition Facts : Calories 382.9 calories, Carbohydrate 27.9 g, Cholesterol 75.9 mg, Fat 16.3 g, Fiber 9.2 g, Protein 29.2 g, SaturatedFat 6.6 g, Sodium 679.3 mg, Sugar 6.4 g
SLOW-COOKED WHITE CHILI
This version won our chili cookoff at work a few years ago in the non-traditional category. Once the weather turns cool, this is one of the first things we make! Also great for a group.
Provided by Sue Wilker Rockamann
Categories Soups, Stews and Chili Recipes Chili Recipes White Chili Recipes
Time 8h20m
Yield 8
Number Of Ingredients 11
Steps:
- Place chicken and chicken broth in a saucepan over medium heat. Bring to a boil and cook until chicken is no longer pink and juices run clear, 7 to 10 minutes.
- Transfer chicken and broth to a slow cooker. Stir in navy beans, corn, green chilies, garlic, cumin, red pepper flakes, oregano, salt, and onion powder. Cover and cook on Low until flavors are blended, 8 to 9 hours.
Nutrition Facts : Calories 473.9 calories, Carbohydrate 68.8 g, Cholesterol 59.7 mg, Fat 4.2 g, Fiber 15 g, Protein 43.3 g, SaturatedFat 1 g, Sodium 2063.4 mg, Sugar 2 g
WHITE-BEAN CHILI
Provided by Trish Hall
Categories dinner, soups and stews, main course
Time 8h30m
Yield 6 servings
Number Of Ingredients 17
Steps:
- Soak the beans for six hours or overnight. Drain and reserve.
- Peel and dice onions and carrots. Trim and dice celery.
- Heat oil in a large pot. Add onions, carrots and celery and saute until soft.
- While the vegetables are cooking, peel and mince garlic. Add to pan and saute for two minutes.
- Using rubber gloves or covering hands with plastic bags, clean seeds and stem from jalapeno and dice. Chop parsley.
- Add beans to pot and toss for one minute. Add jalapeno, parsley, vegetable stock, thyme, bay leaf, cumin seed and black pepper. Bring to a simmer. Add cumin. Cook slowly for 90 minutes, or until desired consistency is reached.
- Chop cilantro and pull oregano leaves from stems. Add salt, pepper, cilantro and oregano.
- Remove from heat and let cool slightly. Remove bay leaf.
Nutrition Facts : @context http, Calories 227, UnsaturatedFat 7 grams, Carbohydrate 33 grams, Fat 9 grams, Fiber 9 grams, Protein 8 grams, SaturatedFat 1 gram, Sodium 1670 milligrams, Sugar 8 grams
SPICY LAMB AND BLACK BEAN CHILI
Make and share this Spicy Lamb and Black Bean Chili recipe from Food.com.
Provided by lazyme
Categories Lamb/Sheep
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Coat a large Dutch oven with cooking spray; place over medium-high heat until hot. Add lamb and onion, and cook until browned, stirring to crumble. Drain well; wipe drippings from pan with a paper towel. Return lamb mixture to pan.
- Add chili powder and remaining ingredients, and bring to a boil. Reduce heat, and simmer, uncovered, 15 minutes, stirring occasionally.
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LAMB & WHITE BEAN CHILI RECIPE | EATINGWELL
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5/5 (2)Total Time 1 hr 30 minsCategory Health Bean RecipesCalories 355 per serving
- Heat oil in a Dutch oven over medium-high heat. Add ground lamb, onion and garlic. Cook, stirring and breaking up the meat with a wooden spoon, until the meat is no longer pink, 3 to 5 minutes.
- Add eggplant, and cook, stirring occasionally, until the eggplant is starting to soften, 5 to 7 minutes.
- Add bulgur, chili powder, paprika, cumin, cinnamon, allspice and salt and cook, stirring, until aromatic, 30 seconds to 1 minute.
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