This is a real spicy chilly for the carnivorous among us 😮 – too bad we don’t consume much lamb here in the US. Elsewhere, I read lamb protein is more easily digested and better utilized by human body than beef protein.
Ingredients: 4 servings
1 lb minced lamb
2 tablespoons olive oil
3 cloves garlic, minced
½ onion coarsely chopped
½ bell pepper, seeded and diced
1 jalapeno pepper diced – for a milder version remove the seeds
1 zucchini, diced
2 roma tomatoes, diced
1 can/8oz tomato sauce
1 can kidney beans, drained
2 cups chicken/beef broth
1 teaspoon cumin
salt/pepper to taste
½ teaspoon chili powder – for a milder taste, substitute with paprika
- Cook minced lamb over medium heat, stirring to crumble, until evenly browned and drain off grease.
- Heat oil in a large saucepan over medium-high heat.
- Sauté the garlic, and jalapeno pepper followed by onion, bell pepper, zucchini, and tomatoes.
- When the onions turn translucent, add tomato sauce and season with black pepper, cumin, salt and chili powder.
- Stir in the drained kidney beans, chicken broth and bring to a boil.
- Put the lid on the sauce pan, and let it simmer for about 45 minutes or until the desired consistency is reached.
Aperture22.com 