Try this Southwestern twist on a classic Midwestern chili recipe! By adding poblano peppers and black beans and including avocado and tortilla chips as toppings, this dish makes for a hearty, flavorful, healthy stew. Use pasture-raised ground lamb for the most healthful and flavor-rich preparation.
Lamb chili with sweet potatoes, black beans, and poblanos
2 teaspoons olive oil
1 pound ground lamb
1 onion, chopped
2 poblano peppers, seeded and chopped
2 garlic cloves, minced
2 tablespoons chili powder seasoning
2 1/2 cups lamb stock, such as or low-sodium beef broth
2 (14.5-ounce) cans diced tomatoes
Salt and freshly ground pepper
1 large sweet potato (about 12 ounces), peeled and cut into 1/3- inch cubes
2 (14-ounce) cans black beans, drained and rinsed
Optional toppings: chopped cilantro leaves, lime wedges, diced avocado, sour cream, shredded cheddar cheese, tortilla chips
Heat the oil in a large pot over medium-high heat, swirling to coat the bottom. Add the lamb and break it up into chunks. Stir in the onion, poblano, and garlic and sauté until the excess water evaporates, the lamb is browned, and the vegetables are very soft and begin to brown, 15 to 20 minutes. Stir in the chili powder and cook for about 30 seconds. Stir in the stock, tomatoes and their juices, 2 teaspoons of salt, and a big pinch of pepper, and bring to a boil. Reduce the heat to medium-low, partially cover the pot, and cook for 30 minutes at a gentle simmer.
Uncover the pot and stir in the sweet potatoes and beans. Continue simmering until the sweet potatoes are tender and the flavors come together, about 30 minutes more. For a thick chili, leave the pot uncovered at this point, or partially cover for a soupier consistency, and continue to cook to your preferred thickness.
Taste and adjust the seasoning. Serve the chili topped with any of the optional garnishes.
Recipe adapted from the American Lamb Board.