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

Cook Time: 1 10

Total Time: 1 20

Servings:

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.

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Ingredients

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

Instructions

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.

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