Thanks to Hursts Hambeens for the inspiration for this wonderful recipe! I love beans and I love lamb, so what’s better than combining the two?
With the cold spell we’re getting, chili is the best thing to warm you up (although, when isn’t a good time for chili?). This chili will need some prep the day before, but it’s an easy and simple recipe!
Ingredients
- 1 lb ground lamb
- 1 package HAMBEENS 15 BEAN SOUP®
- 1 onion, diced
- 1 green bell pepper, diced
- 1 can diced tomatoes with green chiles
- 1 can (6 oz) tomato paste
- 8 cups vegetable broth
Chili seasoning
- 1 Tbsp chili powder
- 1 tsp ground cumin
- 1/4 tsp cayenne pepper
- 1/4 tsp garlic powder
- 1/2 tsp onion powder
- 1 tsp salt
- 1/4 tsp approximately freshly ground pepper
The night before, pour beans in a large covered container and cover with 2 inches of water. Let sit.
In the morning, drain the water and rinse the beans. They should not be hard by this point.
Combine chili seasoning ingredients and set aside.
Brown the lamb and drain any fat.
In a 6 qt slow cooker, combine lamb, beans, onion, pepper, and broth. Stir in half the chili seasoning.
Let cook for 5-6 hours or until beans are tender.
Add in diced tomatoes, tomato paste and remainder of chili seasoning. Cook for an additional 30 minutes.
Voila! Serve it with saltines or just by itself. We liked it with melted cheese on top. Enjoy!
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