Lamb Chili with Sweet Potatoes, Black Beans, and Poblanos

Recipe provided by | Andrea Slonecker

Ingredients

2 teaspoons olive oil
1 pound ground American lamb
1 onion, chopped
2 poblano peppers, seeded and chopped
2 garlic cloves, minced
2 tablespoons chili powder seasoning
2 1/2 cups lamb stock, such as Saffron Road, or low-sodium beef broth
2 (14.5-ounce) cans diced tomatoes
Salt and freshly ground pepper
1 large sweet potato (about 12 ounces), peeled and cut into 1/3-inch cubes
2 (14-ounce) cans black beans, drained and rinsed

Optional toppings: chopped cilantro leaves, lime wedges, diced avocado, sour cream, shredded cheddar cheese, and broken tortilla chips

Directions

Optional toppings: chopped cilantro leaves, lime wedges, diced avocado, sour cream, shredded cheddar cheese, and broken tortilla chips

Heat the oil in a large pot over medium-high heat, swirling to coat the bottom. Add the lamb and break it up into chunks. Stir in the onion, poblano, and garlic and sauté until the excess water evaporates, the lamb is browned, and the vegetables are very soft and begin to brown, 15 to 20 minutes. Stir in the chile powder and cook about 30 seconds. Stir in the stock, tomatoes and their juices, 2 teaspoons of salt, and a big pinch of pepper and bring to a boil. Reduce the heat to medium-low, partially cover the pot, and cook for 30 minutes at a gentle simmer.

Uncover the pot and stir in the sweet potatoes and beans. Continue simmering until the sweet potatoes are tender and the flavors come together, about 30 minutes more. For a thick chili, leave the pot uncovered at this point, or partially cover for a soupier consistency.

Taste and adjust the seasoning. Serve the chili topped with any of the optional garnishes.

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SERVINGS: 6-8

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