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+ servings

Summer Lamb Chili

Course: Main Course, Soup
Cuisine: Dairy-free, Gluten-free, Kosher, Mediterranean
Keyword: Egg-free, Fleishig, Husband-approved, Kid-friendly, Make-ahead, Meat, Nut-free, Shabbat, Summer, Super Simple, Wheat-free
Prep Time: 10 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 20 minutes
Servings: 8
Calories: 475kcal
This is a one-pot dish that will keep them coming back for more. It’s filled with delicious vegetables and indulgent lamb. This dish is perfect for make-ahead. It freezes nicely or can stay on low for many hours. I hope you enjoy this hearty dish with your loved ones.
Print Recipe


  • 1 Onion diced
  • 2 pounds Ground Lamb
  • ¼ teaspoons Kosher Salt
  • ¼ teaspoons Black Pepper
  • ¼ Cups Oil
  • 1 Zucchini diced
  • 1 15- ounce can Corn
  • 1 15- ounce can Diced Tomatoes with juice
  • 1 6- ounce can Tomato Paste
  • 1 15- ounce can Chickpeas AKA Garbanzo Beans, drained and rinsed
  • 1 Tablespoon Kosher Salt
  • 1 teaspoon Black Pepper
  • 1 Tablespoon Cumin
  • 1 teaspoon Chili Powder
  • 1 Tablespoon Thyme
  • 1 teaspoon Mint


  • Heat the oil in a skillet on Medium. Add the Onion, Ground Lamb, Kosher Salt and Black Pepper. Saute until the meat is cooked through.
  • Add the Zucchini, Corn, Diced Tomatoes (and Juice), Tomato Paste and Chickpeas. Give it a good stir to mix.
  • Add Kosher Salt, Black Pepper, Cumin, Chili Powder, Thyme and Mint. Stir until combined.
  • Bring to a boil, then reduce heat and simmer. This recipe can be served after only 20 minutes of simmering, but to bring out a full round flavor, simmer for an hour.
  • Taste and tweak the seasoning to your liking. At this point, the dish can be served or kept on a warmer or crock pot for up to 24 hours. This dish handles the long warming time beautifully. This chili can also be frozen and rewarmed later.


Sodium: 773.8mg | Sugar: 5g | Cholesterol: 82.9mg | Calories: 475kcal | Fat: 35.3g | Protein: 23.2g | Carbohydrates: 18.1g