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Lamb and White Bean Chili


Melissa Clark NYTimes

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  • 2 tablespoons olive oil
  • 1 pound ground lamb
  • Kosher salt and black pepper
  • 1 onion, finely chopped
  • 2 poblano peppers, seeded and diced (or 2 small green bell peppers)
  • 1 small bunch cilantro, cleaned
  • 4 garlic cloves, finely chopped
  • 2 small jalapeños, seeded, if desired, and finely chopped
  • 2 tablespoons chile powder, plus more to taste
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 1/2 tablespoons tomato paste
  • 3 1/2 cups cooked white beans (homemade or canned)
  • Plain yogurt, preferably sheep’s milk, for serving
  • Lime wedges, for serving



Step 1

Heat the oil in a soup pot over medium-high heat. Add the lamb and cook, breaking up with a fork, until well browned, 5 minutes. Season with 1/2 teaspoon each of salt and pepper. Transfer meat to a paper towel-lined plate.
Add the onion and poblano peppers. Cook until the vegetables are softened, 5 to 7 minutes. Finely chop 2 tablespoons of the cilantro stems and add to the pot. Stir in the garlic and jalapeño and cook 2 minutes. Add the chile powder, coriander and cumin, and cook 1 minute. Stir in the tomato paste and cook until it begins to turn brown.
Return the lamb to the pot. Stir in 4 cups water, the beans and 1/4 teaspoon salt. Simmer over medium-low heat for 45 minutes; add more water if the chili becomes too thick. Taste and adjust seasonings if necessary. Ladle into bowls, and top with a dollop of yogurt and a squeeze of lime. Garnish with chopped cilantro leaves.

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