Lamb Chili Tara writes, “I came up with the dish this fall when I was looking for something warm and filling, but wanted something more luxurious than a traditional chili. But this recipe really became dear to my heart when my husband and I took in my best friend after her apartment building burned down. Our home became a revolving door of her family and our friends. I was raised that no one leaves your home without being fed, so this recipe came in handy as it makes a ton.” 2 lbs. ground lamb 1 TB. olive oil 1 medium sweet onion, diced 4 cloves fresh garlic, minced 1 sweet potato, peeled and diced 2 tsp. GROUND ALLSPICE 1 1/2 tsp. CINNAMON 1 1/2 tsp. PENZEYS PEPPER 1 1/2 tsp. kosher salt 1 tsp. GROUND CUMIN 1 tsp. TURMERIC 1/2 tsp. BERBERE 1/4 tsp. POWDERED GINGER 1 28-oz. can diced tomatoes 2 15.5-oz. cans cannellini beans or chickpeas, drained 1 qt. chicken or beef stock



by cook {{recipe.AuthorName}}



Cooks Notes

Nutritional Information



More recipes from {{recipe.AuthorName}}

Need spices for this recipe?



Not available in the selected store