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Lamb & White Bean Chili

  • 60minutes
  • 364calories

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Source: www.eatingwell.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3, C, P
MineralsCopper, Natrium, Chromium, Silicon, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3 tablespoons extra-virgin olive oil or canola oil

  2. 1 pound lean ground lamb (see Tip)

  3. 1 large onion, diced

  4. 4 cloves garlic, minced

  5. 1 small eggplant (about 1 pound), diced (4 cups)

  6. 1/2 cup bulgur

  7. 3 tablespoons chili powder

  8. 2 tablespoons paprika

  9. 2 teaspoons ground cumin

  10. 1 teaspoon ground cinnamon

  11. 1/4 teaspoon ground allspice

  12. 1 teaspoon salt

  13. 1 14-ounce can no-salt-added diced tomatoes

  14. 2 15-ounce cans no-salt-added small white beans, rinsed

  15. 4 cups water

Instructions Jump to Ingredients ↑

  1. Heat oil in a Dutch oven over medium-high heat. Add ground lamb, onion and garlic. Cook, stirring and breaking up the meat with a wooden spoon, until the meat is no longer pink, 3 to 5 minutes.

  2. Add eggplant, and cook, stirring occasionally, until the eggplant is starting to soften, 5 to 7 minutes.

  3. Add bulgur, chili powder, paprika, cumin, cinnamon, allspice and salt and cook, stirring, until aromatic, 30 seconds to 1 minute.

  4. Stir in tomatoes and beans.

  5. Add water and bring to a boil. Reduce heat to a simmer, partially cover the pot and cook, stirring occasionally, until the liquid is reduced and thickened and the bulgur is tender, about 50 minutes.

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