White Bean and Lamb Chili

Pairs well with the 2020 Le F.P.

Yield: 4-6

Prep Time: 30 minutes

Cook Time: 45 minutes

Total Time: 1 hour 15 minutes

Ingredients

2 tablespoons olive oil
1 pound ground lamb
Kosher salt and black pepper
1 onion, finely chopped
2 poblano peppers, seeded and diced
1 small bunch cilantro, cleaned
4 garlic cloves, finely chopped
2 small jalapeños, seeded, if desired, and finely chopped
1 teaspoon ground coriander
1 teaspoon ground cumin
1½ tablespoons tomato paste
3½ cups cooked white beans (homemade or canned)
Plain yogurt, sour cream, parmesan cheese (or your preference for topping)

In a large soup or stock pot, heat the oil over medium-high heat. Add the lamb and cook until well browned, about 5 minutes, while breaking up the meat with a fork. Season with ½ teaspoon each of salt and pepper. When browned, transfer the meat to a paper towel-lined plate.

To the same pot, add the onion and poblano peppers and cook until the vegetables are softened, about 5 to 7 minutes. Finely chop 2 tablespoons of the cilantro stems and add to the pot. Stir in the garlic and jalapeño and cook for 2 minutes more. Add the chile powder, coriander and cumin, and cook until the spices are browned, about 1 minute. Stir in the tomato paste and cook until it begins to turn brown.

Return the lamb to the pot and scrape up any browned bits with a wooden spoon. Stir in 4 cups of water or broth of your choice, then add the beans and ¼ teaspoon salt. Simmer over medium-low heat for 45 minutes; add more liquid if the chili becomes too thick. Taste and adjust seasonings if necessary. Ladle into bowls, and top with a dollop of yogurt or sour cream, and parmesan cheese. Garnish with chopped cilantro leaves.

Serve with side salad, bread of your choice, and CFW 2020 Le F.P. – Fantastico!