Recipe information
Ingredients for - Lamb and White Bean Chili
1. 1 pound ground lamb -
2. 1 cup coarsely chopped red onion -
3. 1 can (15 ounces) cannellini beans, undrained -
4. 1 jar (16 ounces) mild chunky salsa -
5. 3 tablespoons Moroccan seasoning (ras el hanout), divided -
6. 4-1/2 teaspoons finely chopped lemon zest, divided -
7. 3 tablespoons orange marmalade -
9. 1/4 cup crumbled goat cheese -
10. 2 tablespoons sliced almonds -
11. Optional: Additional chopped red onion and toasted naan flatbread or pita bread -
How to cook deliciously - Lamb and White Bean Chili
1. Stage
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.
2. Stage
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.
3. Stage
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.
