The Pioneer Woman Tasty Kitchen
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Summer Lamb Chili

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Level: Easy

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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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