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Colorado Lamb Chili

Colorado Lamb Chili

This hearty and spicy stew is terrific with fresh rolls and your favorite green salad.– Karen Gorman, Gunnison, Colorado.

Components

  • 1 pound lamb stew meat, cut into 1-inch pieces
  • 2 tablespoons canola oil, divided
  • 1 big onion, sliced
  • 1 large sweet yellow pepper, sliced
  • 4 garlic cloves, minced
  • 1 can (30 ounces) black beans, rinsed and drained pipes
  • 1 can (28 ounces) diced tomatoes, undrained
  • 1 can (14 -1/ 2 ounces) reduced-sodium beef broth
  • 1 tablespoon dried oregano
  • 1 tablespoon chili powder
  • 1 tablespoon brown sugar
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon ground cumin
  • 1/2 teaspoon fennel seed, crushed
  • Sliced green onions, chopped tomatoes and corn chips, optional

Instructions

  • In a Dutch oven, brown lamb in 1 tablespoon oil.
  • In the exact same pan, saute onion and pepper in remaining oil till tender.
  • Bring to a boil.
Nutrition Truths

1-1/2 cups: 325 calories, 9g fat (2g saturated fat), 51 mg cholesterol, 646 mg sodium, 36 g carbohydrate (10 g sugars, 9g fiber), 25 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 vegetable, 1 fat.

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