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(Serves 4)
1 lb. Ground lamb
1 TB. Olive oil
1 large onion
1 large green or red pepper
1 can (15.5 oz.) EACH of: light red kidney beans, dark red kidney beans, black beans, and pinto beans - drained
1 can (15.5 oz.) whole kernel corn - drained
1 can (about 15 oz.) diced, peeled tomatoes OR whole peeled tomatoes, drained then diced
2 TBS. Chili seasoning
Salsa
Shredded cheddar, Monterey jack, or other cheese
- Brown ground lamb in a large skillet. Drain (if necessary) and set aside.
- Wipe out skillet. Add olive oil and heat over medium heat. Add onion and pepper. Sauté until tender, but not soft.
- Add meat and pepper/onion mixture to a large pot. Add all of the canned ingredients. Cook over medium heat until heated through - about 15 minutes.
- Add canned, diced tomatoes and seasonings. Heat through for another 5-10 minutes. Taste and adjust seasonings. (This recipe is not highly spiced. Additional spices or chopped jalapenos can be added.)
- Serve with salsa and grated cheese of your choice.
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