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.

EatingWell Test Kitchen
Source: EatingWell Magazine, September/October 2013


Ingredient Checklist


Instructions Checklist
  • 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.

  • Add eggplant, and cook, stirring occasionally, until the eggplant is starting to soften, 5 to 7 minutes.

  • Add bulgur, chili powder, paprika, cumin, cinnamon, allspice and salt and cook, stirring, until aromatic, 30 seconds to 1 minute.

  • Stir in tomatoes and beans.

  • 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 Facts

355 calories; protein 22.3g 45% DV; carbohydrates 39.5g 13% DV; dietary fiber 12.6g 50% DV; sugars 6.4g; fat 13.4g 21% DV; saturated fat 2.6g 13% DV; cholesterol 38.6mg 13% DV; vitamin a iu 2648.6IU 53% DV; vitamin c 12.6mg 21% DV; folate 42mcg 11% DV; calcium 121.7mg 12% DV; iron 4.8mg 27% DV; magnesium 122.8mg 44% DV; potassium 930.3mg 26% DV; sodium 596.7mg 24% DV; thiamin 1.2mg 116% DV.

Reviews (4)

Read More Reviews
4 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
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 Read More
Rating: 5 stars
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. Read More
Rating: 5 stars
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. Read More
Rating: 4 stars
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 Read More