Description
A hearty Lamb and White Bean Chili infused with Moroccan spices for a cozy and comforting meal.
Ingredients
Scale
- 1 lb Ground Lamb (Can substitute with ground beef or turkey)
- 1 medium Red Onion (Can substitute with shallots)
- 15 oz Cannellini Beans (Drained, navy beans can be used instead)
- 1 cup Mild Chunky Salsa (Homemade salsa recommended)
- 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)
- 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
- 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 it light.
- Move the cooked lamb mixture to your slow cooker, adding the drained cannellini beans.
- In a small bowl, combine mild salsa, 1.5 tablespoons of ras el hanout, and 3 teaspoons of lemon zest. Pour this blend into the slow cooker and stir it all together.
- Cover and cook on low for 6 hours to allow the flavors to meld.
- Mix in the remaining orange marmalade, ras el hanout, and a bit more lemon zest into the slow cooker. Cook covered for an additional 15 minutes.
- Ladle into bowls and top with fresh parsley, crumbled goat cheese, and sliced almonds. Serve with warm naan or pita bread if desired.
Notes
- Prep Time: 30 minutes
- Cook Time: 6 hours 15 minutes
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Moroccan
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 8 g
- Protein: 30 g
- Cholesterol: 70 mg