Ground Lamb and Lentil Chili

Warm, hearty, and packed with bold flavors, this Ground Lamb and Lentil Chili is a mouthwatering twist on a beloved classic. Featuring the richness of ground lamb, protein-packed green lentils, and tender kidney beans, this dish is seasoned to perfection with a medley of bold spices like cumin, paprika, and chili powder, delivering a smoky, slightly spicy kick in every bite. The addition of fresh cilantro and a squeeze of lime juice adds a vibrant, zesty finish that perfectly balances the robust flavors. Ready in just over an hour, this one-pot, gluten-free recipe is perfect for cozy family dinners, meal prep, or game-day gatherings. Serve with crusty bread or a dollop of yogurt for an extra comforting touch.

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:60 mins

Total Time:75 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 pound ground lamb
• 1 medium yellow onion, diced
• 1 medium red bell pepper, diced
• 4 cloves garlic, minced
• 2 teaspoons cumin powder
• 2 teaspoons paprika
• 1 teaspoon ground coriander
• 1 tablespoon chili powder
• 0.5 teaspoon cayenne pepper
• 28 ounces crushed tomatoes
• 2 cups low-sodium chicken broth
• 1 cup green lentils, rinsed and drained
• 15 ounces kidney beans, drained and rinsed
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.25 cup fresh cilantro, chopped
• 4 pieces lime wedges

Directions

Step 1

Heat the olive oil in a large pot or Dutch oven over medium heat.

Step 2

Add the ground lamb and cook until browned, breaking it apart with a wooden spoon, about 5-7 minutes. Drain any excess fat if needed.

Step 3

Add the diced onion and red bell pepper to the pot. Sauté until softened, about 5 minutes.

Step 4

Stir in the minced garlic, cumin, paprika, ground coriander, chili powder, and cayenne pepper. Cook for 1-2 minutes until fragrant.

Step 5

Pour in the crushed tomatoes and chicken broth, stirring to combine.

Step 6

Add the rinsed green lentils, kidney beans, salt, and black pepper. Bring the mixture to a boil.

Step 7

Lower the heat to a simmer. Cover the pot and cook for 40-45 minutes, stirring occasionally, or until the lentils are tender.

Step 8

Taste and adjust seasoning with additional salt or spices, if needed.

Step 9

Remove the pot from heat and let the chili rest for 5 minutes before serving.

Step 10

Serve the chili garnished with chopped fresh cilantro and a squeeze of lime juice. Serve with additional lime wedges on the side.

Nutrition Facts

Serving size	2744.1 grams (2744.1g)

Amount per serving	% Daily Value*
Calories	2504

Total Fat 124.80g	160%
Saturated Fat 41.70g	209%
Polyunsaturated Fat 9.00g
Cholesterol 435mg	145%
Sodium 4505mg	196%
Total Carbohydrate 183.70g	67%
Dietary Fiber 59.10g	211%
Total Sugars 42.10g
Protein 169.60g	339%

Vitamin D 18IU	91%
Calcium 530mg	41%
Iron 35mg	193%
Potassium 6074mg	129%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 44.3%

Protein: 26.7%

Carbs: 29.0%