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.
Lamb & White Bean Chili
From EatingWell: 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.
4 Reviews for Lamb & White Bean Chili
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.
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!