Lamb and Black Bean Chili
- 1 1/2 lb Lean ground lamb
- 1 c Chopped onion
- 2 Cloves garlic, minced
- 2 cn (14 oz) no-salt-added whole
- -tomatoes, undrained/chopped
- 1 c Burgundy or other dry red
- -wine
- 1 tb Chili powder
- 1 1/2 ts Ground cumin
- 1 1/2 ts Dried whole oregano
- 1 ts Sugar
- 1/4 ts Salt
- 3 cn (15 oz) black beans, drained
- 1/4 ts Tabasco sauce, * see note
- Fresh cilantro sprigs,
- -optional
Combine lam, onion and garlic in a Dutch oven; cook over Medium heat until
browned, stirring to crumble lamb. Drain in a colander; pat dry with paper
towels. Wipe drippings from pan with a paper towel; return mixture to pan.
Add tomatoes and next 6 ingredients; bring to a boil. Cover, reduce heat
and simmer for 2 hours; stirring occasionally. Stir in beans and hot sauce.
Cover and simmer for 30 minutes. Spoon into bowls; garnish with cilantro,
if desired. * vary amount to taste Yield: 8 servings. Per 1 cup serving;
241 calories, 5.7 g. fat, 60 mg. cholesterol MC formatting by
bobbi744@sojourn.com
Recipe by: Cooking Light Recipe Card Posted to Digest eat-lf.v097.n098 by
Roberta Banghart on Apr 12, 1997
browned, stirring to crumble lamb. Drain in a colander; pat dry with paper
towels. Wipe drippings from pan with a paper towel; return mixture to pan.
Add tomatoes and next 6 ingredients; bring to a boil. Cover, reduce heat
and simmer for 2 hours; stirring occasionally. Stir in beans and hot sauce.
Cover and simmer for 30 minutes. Spoon into bowls; garnish with cilantro,
if desired. * vary amount to taste Yield: 8 servings. Per 1 cup serving;
241 calories, 5.7 g. fat, 60 mg. cholesterol MC formatting by
bobbi744@sojourn.com
Recipe by: Cooking Light Recipe Card Posted to Digest eat-lf.v097.n098 by
Roberta Banghart
