Lamb & White Bean Chili

Lamb & White Bean Chili

4 Reviews
From: EatingWell Magazine, September/October 2013

In this healthy lamb and white bean chili recipe, the addition of eggplant makes this chili velvety and creamy, while the cinnamon and allspice make the house smell amazing while the chili is cooking. To keep the saturated fat low, we use one pound of ground lamb and add whole-grain bulgur to boost the volume and fiber in this chili recipe. After all the ingredients are added to the pot, we like to slowly simmer our chili for close to an hour to develop the best flavor, but if you're in a hurry, reduce the liquid by half and simmer for 20 to 25 minutes.

Ingredients 6 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 6 servings
US
Metric
Nutrition per serving may change if servings are adjusted.
  • 3 tablespoons extra-virgin olive oil or canola oil
  • 1 pound lean ground lamb (see Tip)
  • 1 large onion, diced
  • 4 cloves garlic, minced
  • 1 small eggplant (about 1 pound), diced (4 cups)
  • 1/2 cup bulgur
  • 3 tablespoons chili powder
  • 2 tablespoons paprika
  • 2 teaspoons ground cumin
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 1 teaspoon salt
  • 1 14-ounce can no-salt-added diced tomatoes
  • 2 15-ounce cans no-salt-added small white beans, rinsed
  • 4 cups water

Preparation

  • Active

  • Ready In

  1. Heat oil in a Dutch oven over medium-high heat. Add ground lamb, onion and garlic. Cook, stirring and breaking up the meat with a wooden spoon, until the meat is no longer pink, 3 to 5 minutes.
  2. Add eggplant, and cook, stirring occasionally, until the eggplant is starting to soften, 5 to 7 minutes.
  3. Add bulgur, chili powder, paprika, cumin, cinnamon, allspice and salt and cook, stirring, until aromatic, 30 seconds to 1 minute.
  4. Stir in tomatoes and beans.
  5. Add water and bring to a boil. Reduce heat to a simmer, partially cover the pot and cook, stirring occasionally, until the liquid is reduced and thickened and the bulgur is tender, about 50 minutes.
  • Make Ahead Tip: Cover and refrigerate for up to 3 days or freeze for up to 3 months.
  • It's not always easy to find lean lamb, but it's easy to grind your own in a food processor. Choose a lean cut, such as leg or loin, trim any excess fat and cut into 3/4-inch pieces. Pulse in a food processor until uniformly ground, being careful not to overprocess. Or ask your butcher to grind a lean cut for you.

Nutrition information

  • Serving size: about 1 1/2 cups
  • Per serving: 355 calories; 13 g fat(3 g sat); 13 g fiber; 39 g carbohydrates; 22 g protein; 42 mcg folate; 39 mg cholesterol; 6 g sugars; 0 g added sugars; 2649 IU vitamin A; 13 mg vitamin C; 122 mg calcium; 5 mg iron; 597 mg sodium; 930 mg potassium
  • Nutrition Bonus: Vitamin A (49% daily value), Magnesium (31% dv), Iron (29% dv), Zinc (28% dv), Potassium (27% dv), Vitamin C (17% dv).
  • Carbohydrate Servings: 2
  • Exchanges: 1 1/2 starch, 2 vegetable, 3 lean meat, 1 1/2 fat

Reviews 4

December 15, 2014
profile image
By: EatingWell User
Hearty, easy, and really tasty I have made this recipe many times! The recipe is mutating as I tinker with it. I now substitute a cup of red wine for one of the cups of water. Sometimes I skip the bulgur (and reduce the water). I have also been adding some chopped fried shiitake mushrooms when I have them. The spices give it such a tasty flavor, but if your paprika is HOT, you might want less of it. I usually put in more cinnamon and less of the paprika. This is a fantastic dish for company - you can make it ahead and let it simmer in the pot until you're ready. Serve with brown rice.
September 23, 2014
profile image
By: EatingWell User
Very Tasty Dish This was a very tasty dish! Easy to assemble, hearty and had great flavors. I was leery about the cinnamon, but it added a nice warmth to the meal. The only thing I would change is, you don't need the 3TBS to cook the lamb and onions/garlic in. The lamb is fatty enough and I ended up having to skim off the added fat. I will be keeping this recipe for future use. Pros: Easy to make Cons: Don't need the added oil
November 07, 2013
profile image
By: EatingWell User
Amazing This was a HUGE hit in my house. I'll be making it several times this winter. An added bonus -- it makes a lot so you get substantial leftovers! Pros: Easy, Tasty, Makes a lot
October 02, 2013
profile image
By: Sympatica
Delicious and nutritious This chili is great- comforting, and filling. I would suggest more salt and a good sized squirt of Sirachi to make it perfect. Pros: Comforting, tasty, delicious Cons: Needs more salt, for sure.