I created a fresh take on chili using lamb and Moroccan seasoning with a feta and almond garnish. It was so exciting and tasty to my husband and son, I made a second batch almost right away. If you like a spicier chili, add harissa paste or use medium salsa instead of mild. —Arlene Erlbach, Morton Grove, Illinois
Lamb and White Bean Chili
Test Kitchen tips
Ingredients
- 1 pound ground lamb
- 1 cup coarsely chopped red onion
- 1 can (15 ounces) cannellini beans, undrained
- 1 jar (16 ounces) mild chunky salsa
- 3 tablespoons ras el hanout (Moroccan seasoning), divided
- 4-1/2 teaspoons finely chopped lemon zest, divided
- 3 tablespoons orange marmalade
- 1/4 cup minced fresh parsley
- 1/4 cup crumbled goat cheese
- 2 tablespoons sliced almonds
- Optional: Additional chopped red onion and toasted naan flatbread or pita bread
Directions
- In a large nonstick skillet, cook lamb and onion over medium-high heat until meat is no longer pink, 6-8 minutes, breaking into crumbles; drain. Transfer lamb mixture to a 3- or 4-qt. slow cooker. Add beans.
- In a small bowl, combine salsa, 1-1/2 tablespoons ras el hanout and 3 teaspoons lemon zest. Pour over beans and lamb; stir until well combined. Cook, covered, on low for 6 hours or until onions are tender.
- In a small bowl, combine marmalade with remaining ral el hanout and lemon zest; stir into slow cooker. Cook, covered, 15 minutes longer. Sprinkle each serving with parsley, cheese and almonds. If desired, serve with additional red onion and naan or pita bread.
