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| Black Bean and Lamb Chili |
2 (16-ounce) can Black Beans, drained
Vegetable cooking spray
1 pound ground lamb, lean
1/ 2 cup chopped onion, frozen
1 1/2 tablespoons chili powder
2 teaspoons ground cumin
1/4 teaspoon ground red pepper
3 (8-ounce) cans no-salt-added whole tomatoes, undrained and
chopped
1 (14-ounce) can no-salt-added chicken broth
2 (4-ounce) cans green chilies, undrained and chopped
Coat a large Dutch oven with cooking spray; place over a
medium to high heat
until hot. Add lamb and onion, and cook until browned,
stirring often.
Add chili powder and remaining ingredients and bring to a boil. Reduce heat
and
simmer uncovered, 15 minutes, stirring occasionally.
Makes 7 servings
Recipe by The Michigan Bean Commission
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