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Lamb and White Bean Chili

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A hearty and warming dish that blends Moroccan flavors with ground lamb and creamy white beans, perfect for family dinners or gatherings.

Ingredients

Scale
  • 1 lb Ground Lamb (or ground beef/turkey)
  • 1 medium Red Onion (or shallots)
  • 15 oz Cannellini Beans (drained, or navy beans)
  • 1 cup Mild Chunky Salsa (homemade recommended)
  • 1.5 tbsp Ras el Hanout (or curry powder)
  • 3 tsp Lemon Zest (or lime zest)
  • 1 tbsp Orange Marmalade (or honey/brown sugar)
  • ¼ cup Fresh Parsley (or cilantro)
  • ¾ cup Crumbled Goat Cheese (or feta cheese)
  • ¼ cup Sliced Almonds (or pecans/walnuts)

Instructions

  1. Heat a large pot over medium heat and sauté chopped onion for about 5 minutes until soft.
  2. Add ground lamb, breaking it up with a spoon, and cook until browned, about 7-10 minutes.
  3. Stir in Ras el Hanout and lemon zest, letting the spices cook for 1-2 minutes until fragrant.
  4. Mix in drained cannellini beans and salsa, stirring until well combined.
  5. Bring to a gentle boil, then reduce heat and simmer for 20-30 minutes, stirring occasionally.
  6. Taste and adjust seasoning with salt, pepper, or more spices if desired.
  7. Remove from heat and stir in orange marmalade and fresh parsley just before serving.
  8. Serve hot, topped with crumbled goat cheese and sliced almonds.

Notes

Allowing the chili to sit overnight enhances the flavor. Store leftovers in airtight containers for 3-4 days in the refrigerator or freeze for up to 3 months.

Nutrition

Find it online: https://maymentora.com/lamb-and-white-bean-chili-moroccan-delight/