Lamb and black bean chili

8 Servings

Ingredients

Quantity Ingredient
1½ pounds Lean ground lamb
1 cup Chopped onion
2 Cloves garlic, minced
2 cans (14 oz) no-salt-added whole tomatoes, undrained/chopped
1 cup Burgundy or other dry red wine
1 tablespoon Chili powder
1½ teaspoon Ground cumin
1½ teaspoon Dried whole oregano
1 teaspoon Sugar
¼ teaspoon Salt
3 cans (15 oz) black beans, drained
¼ teaspoon Tabasco sauce, * see note
Fresh cilantro sprigs, optional

Directions

Combine lam, onion and garlic in a Dutch oven; cook over Medium heat until browned, stirring to crumble lamb. Drain in a colander; pat dry with paper towels. Wipe drippings from pan with a paper towel; return mixture to pan.

Add tomatoes and next 6 ingredients; bring to a boil. Cover, reduce heat and simmer for 2 hours; stirring occasionally. Stir in beans and hot sauce.

Cover and simmer for 30 minutes. Spoon into bowls; garnish with cilantro, if desired. * vary amount to taste Yield: 8 servings. Per 1 cup serving; 241 calories, 5.7 g. fat, 60 mg. cholesterol MC formatting by bobbi744@...

Recipe by: Cooking Light Recipe Card Posted to Digest eat-lf.v097.n098 by Roberta Banghart <bobbi744@...> on Apr 12, 1997

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