Lamb Chili

This recipe needs to be started ahead so the lamb gets tender. Or, if you use ground lamb, it can be made in under an hour. For a low carb version, omit the beans.


coconut oil (enough to coat the pot)
1 tablespoon
1 tablespoon
1 teaspoon
1⁄2 teaspoon
hot chili powder (or to taste)
1 teaspoon
1 pound
lamb (diced, or use ground lamb for quicker version)
onions (diced)
1" piece of ginger (minced)
yellow summer squash (diced)
bell peppers (diced)
(28 oz) can diced tomatoes
1 pound
navy beans cooked ahead or 2 cans (reserve the liquid either way)
salt and pepper (to taste)
fresh cilantro for garnish (optional)
large servings

Additional Notes



Heat the coconut oil in a large soup pot and fry the spices for a few secs. Don’t let them get smoky. Add onions and ginger and cook for a few mins, stirring ocassionally. Add the meat and brown for a few mins, contnuing to stir ocassionally.

Add tomatoes and liquid from the beans and simmer until the meat is fork tender. This may take an hour. Add a little water if needed. Add vegetables and simmer, for about another 15 mins. Add salt and pepper to taste, and garnish with cilantro if desired.  (Recipe♦523)

Dietary Preferences: