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Lamb-And-Black Bean Chili

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CATEGORY CUISINE TAG YIELD
Meats, Grains Dutch Main dish, Soups/stews, Low-fat, Low-cal 8 Servings

INGREDIENTS

1 1/2 lb Lean ground lamb
1 c Chopped onion
2 Garlic cloves, minced
2 cn (14-1/2-ounce) no-salt-added whole tomatoes, undrained and chopped
1 c Dry red wine
1 tb Chili powder
1 1/2 ts Ground cumin
1 1/2 ts Dried oregano
1 ts Sugar
1/4 ts Salt
3 cn (15-ounce) black beans, drained
1/4 ts Hot sauce
Cilantro sprigs (optional)

INSTRUCTIONS

1. Combine first 3 ingredients in a Dutch oven; cook over medium heat until
browned, stirring to crumble. Drain in a colander; pat dry with paper
towels. Wipe drippings from pan with a paper towel; return mixture to pan.
2. Add tomatoes and next 6 ingredients (tomatoes through salt); bring to a
boil. Cover, reduce heat, and simmer 2 hours; stir occasionally. Stir in
beans and hot sauce. Cover; simmer 30 minutes. Garnish with cilantro
sprigs, if desired.
CALORIES 293 (22% from fat); FAT 7.2g (sat 2.4g, mono 2.8g, poly 0.8g);
PROTEIN 28.5g; CARB 29.9g; FIBER 4.6g; CHOL 61mg; IRON 4.3mg; SODIUM 400mg;
CALC 90mg
When I'm in the mood for chili, this is the recipe I turn to. We printed it
back in 1989, and, in my opinion, it can't be equaled. The only ingredient
I don't usually have on hand is the ground lamb, but you can use ground
beef instead, and it still delivers. -- Associate Food Editor Maureen
Callahan
Reprinted From Cooking Light Website
Posted to MM-Recipes Digest V4 #167 by Julie Bertholf
<jewel1@ix.netcom.com> on Jun 30, 1997

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