White Bean and Lamb Chili |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 tablespoon olive oil |
1 green bell pepper, diced |
2 teaspoons chili powder |
1/2 teaspoon kosher salt |
2 cups white beans, rinsed and drained |
1 14 1/2-ounce can chopped tomatoes, drained |
2 14 1/2-ounce cans chicken broth |
6 ounces roasted lamb, shredded |
1 cup roasted carrots, chopped |
2 tablespoons all-purpose flour |
2 scallions, trimmed and thinly sliced |
Directions:
1. In a large skillet over medium heat, heat the oil. Add the bell pepper, chili powder, and salt and cook until softened, about 3 minutes. Add the beans, tomatoes, chicken broth, lamb, and carrots. Cover and bring to a boil. Reduce heat and simmer for 25 minutes.Meannwhile, in a small bowl, whisk together the flour and 1/4 cup warm water. Stir into the chili and cook until thickened, about 5 minutes more. Stir in the scallions.
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