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Summer Lamb Chili
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Description
This is a one-pot dish that will keep them coming back for more. It’s filled with delicious vegetables and indulgent lamb. This dish is perfect for make-ahead. It freezes nicely or can stay on low for many hours. I hope you enjoy this hearty dish with your loved ones.
Ingredients
- ¼ cups Oil
- 1 whole Onion, Diced
- 2 pounds Ground Lamb
- 1 whole Zucchini, Diced
- 1 can (15 Oz. Size) Corn
- 1 can (15 Oz. Size) Diced Tomatoes With Juice
- 1 can (6 Oz. Size) Tomato Paste
- 1 can (15 Oz. Size) Chickpeas, Drained And Rinsed
- 1 Tablespoon Kosher Salt
- 1 teaspoon Black Pepper
- 1 Tablespoon Cumin
- 1 teaspoon Chili Powder
- 1 Tablespoon Thyme
- 1 teaspoon Mint
Preparation
Heat oil in a skillet on medium. Add onion, ground lamb, and a big pinch each of salt and pepper. Sauté until meat is cooked through.
Add zucchini, corn, diced tomatoes (and juice), tomato paste and chickpeas. Give it a good stir to mix.
Add salt, pepper, cumin, chili powder, thyme and mint. Stir until combined. Bring to a boil, then reduce heat and simmer. This recipe can be served after only 20 minutes of simmering, but to bring out a full round flavor, simmer for 1 hour.
Taste and tweak seasoning to your liking. At this point, the dish can be served or you can keep it on a warmer overnight. This dish handles the long warming time beautifully. This chili can also be frozen and rewarmed later.
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