Description
Lamb and White Bean Chili is a cozy, flavorful Moroccan-inspired dish that combines tender ground lamb, creamy cannellini beans, and fragrant spices like ras el hanout. Slow-cooked to perfection, this hearty chili is topped with fresh parsley, tangy goat cheese, and crunchy sliced almonds for an irresistible meal.
Ingredients
Scale
Meat & Beans
- 1 lb Ground Lamb (Can substitute with ground beef or turkey)
- 15 oz Cannellini Beans (Drained, navy beans can be used instead)
Vegetables & Aromatics
- 1 medium Red Onion (Can substitute with shallots)
Spices & Seasonings
- 1.5 tbsp Ras el Hanout (Curry powder can substitute)
- 3 tsp Lemon Zest (Lime zest can be used as a substitute)
- 1 tbsp Orange Marmalade (Honey or brown sugar can substitute)
Other Ingredients
- 1 cup Mild Chunky Salsa (Homemade salsa recommended)
- ¼ cup Fresh Parsley (Cilantro can be used instead)
- ¾ cup Crumbled Goat Cheese (Feta cheese as an alternative)
- ¼ cup Sliced Almonds (Pecans or walnuts can be used)
Instructions
- Cook the Lamb and Onion: In a large nonstick skillet, heat ground lamb and chopped red onion over medium-high heat for 6-8 minutes until the meat is no longer pink. Drain any excess fat to keep the dish light and healthy.
- Transfer to Slow Cooker: Move the cooked lamb and onion mixture into your slow cooker, then add the drained cannellini beans.
- Prepare the Spice Mixture: In a small bowl, combine the mild chunky salsa, 1.5 tablespoons of ras el hanout, and 3 teaspoons of lemon zest, stirring well to blend the flavors.
- Add Spice Mixture to Slow Cooker: Pour the salsa and spice blend into the slow cooker over the lamb and beans, then stir everything together evenly.
- Slow Cook the Chili: Cover the slow cooker and cook on low heat for 6 hours, allowing the flavors to meld beautifully and the ingredients to tenderize.
- Final Flavor Adjustments: After 6 hours, mix in the remaining orange marmalade, additional ras el hanout, and a bit more lemon zest into the slow cooker. Cover and cook for an additional 15 minutes to infuse the flavors further.
- Serve and Garnish: Ladle the chili into bowls and top with fresh parsley, crumbled goat cheese, and sliced almonds. Serve alongside warm naan or pita bread for a complete meal.
Notes
- You can substitute ground beef or turkey for the lamb as a leaner alternative.
- If you don’t have ras el hanout, curry powder works as a good substitute.
- For a sweeter touch, you can replace orange marmalade with honey or brown sugar.
- Use cilantro instead of parsley and feta instead of goat cheese for a different flavor profile.
- Serve with warm bread like naan or pita to soak up the chili sauce.
- Consider draining excess fat after browning the meat to reduce overall fat content.
