- 2 pounds boneless leg of lamb, cut into 1/2-inch cubes
- 1 1/2 teaspoon kosher salt, divided
- 1/2 teaspoon Black Pepper
- 1 tablespoon canola oil
- 2 cups yams, peeled, 3/4-inch cubed
- 1 cup chopped onion
- 2 tablespoons ancho chile powder
- 1 tablespoon chopped garlic
- 1 teaspoon ground cumin
- 1 teaspoon dried Mexican oregano
- 1 (145ounce) can diced tomatoes
- 1 (14ounce) can 33% less sodium chicken broth
- 1 (15ounce) can black beans, rinsed and drained
- crumbled feta cheese
- sliced green onion
The ancho chile is a dried poblano pepper. It has a somewhat sweet and earthy flavor with a medium dose of heat.
- In medium bowl, combine lamb, 1 teaspoon salt and 1/2 teaspoon pepper; toss to evenly coat. In Dutch oven, over medium-high heat, heat oil; add lamb, yams, onion, ancho chile powder, garlic, cumin and oregano. Cook, stirring frequently, for 5 minutes. Stir in tomatoes with their liquid, broth and remaining 1/2 teaspoon salt. Bring to a boil; reduce heat to medium and simmer, uncovered, 35 minutes, stirring occasionally. Stir in black beans. Reduce heat to medium-low and simmer 10 minutes stirring often to prevent burning.
- To Serve: Ladle chili into bowls; top with crumbled feta and sliced green onions.
* Recipes created for given quantity. Changes to quantities are for planning purposes only and have not been tested.