Lamb, Poblano & White Bean Chili
This is a new and adventurous twist on a classic American chili. We use poblano chilis and ground pastured lamb here along with a slightly brothier chili base that is still nourishing and hearty.
This recipe originally came out of New York Times Cooking, but we found the original recipe to be a little fussy and a little bland on flavor. We’ve added a little more tomato base and more dried spices. We’ve also reduced the oil content they call for since chili doesn’t need to be oily at all.
The recipe detailed below is a Quick version using canned and rinsed small white beans (navy beans, though you also could use white kidney beans called canneloni). However, in the photos shown we actually used soaked and homemade dried navy beans from a local farm (slightly slower version requiring more pre-planning).
If you’d like to do that, because homemade beans are SO good, then simply soak 1 cup of dried beans overnight (or morning to dinnertime) & then simmer them in 5-6 cups of liquid, and some salt, until they’re creamy but not mushy – about 30-45 minutes. (You’ll need to keep an eye on the liquid – beans are notoriously unpredictable simmerers).
Toward the tail end of their simmering, start prepping and sauteing the veggies as the recipe calls for, in a separate skillet. Add spices and tomato paste and saute to warm, then transfer to the bean pot. Add your additional liquid (broth) to the bean pot. Finally cook and crumble the ground lamb meat in the now-empty veggie skillet, transferring it when no longer pink into the bean pot using a slotted spoon (leaving the excess fat behind).
Whether you use canned beans as a shortcut or simmer dried beans in advance, this is a nourishing recipe that is hearty enough for winter but just lightened up enough that it also hints at Spring.
I didn’t mark this kid-friendly due to the poblanos/spice, but you could easily make it so by using a less-spicy pepper and mincing the veggies finer. Of course if your older kids don’t mind some spice and a few veggie chunks, it’s as kid friendly as they come!
(Shown below garnished with a drizzle of Nancy’s Probiotic Organic Sour Cream, which is a bit…drizzly, some fresh cilantro, and some torn bread croutons for crunch in place of my old chili habit, Frito’s)
Note: Because we cook the ground lamb separately and leave its excess fat behind, I suspect the fat nutrition is actually lower than calculated. But your mileage may vary. 🙂
Nutrition Per Serving