Lamb and Black Bean Chili

The ancho chile is a dried poblano pepper. It has a somewhat sweet and earthy flavor with a medium dose of heat.
Servings 6
Prep Time


  • 2 lbs boneless leg of lamb cut into 1/2-inch cubes
  • 1 1/2 tsp kosher salt, divided
  • 1/2 tsp Black Pepper
  • 1 tbsp canola oil
  • 2 cups yams peeled, 3/4-inch cubed
  • 1 cup chopped onion
  • 2 tbsp ancho chile powder
  • 1 tbsp chopped garlic
  • 1 tsp ground cumin
  • 1 tsp dried Mexican oregano
  • 1 (14.5-ounce) can diced tomatoes
  • 1 (14-ounce) can 33% less sodium chicken broth
  • 1 (15-ounce) can black beans rinsed and drained
  • crumbled feta cheese
  • sliced green onion


  1. 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.
  2. To Serve: Ladle chili into bowls; top with crumbled feta and sliced green onions.