Black Bean and Lamb Chili

INGREDIENTS

• 2 (16-ounce) can Black Beans, drained
• Vegetable cooking spray
• 1 pound ground lamb, lean
• 1/ 2 cup chopped onion, frozen
• 1-1/2 tablespoons chili powder
• 2 teaspoons ground cumin
• 1/4 teaspoon ground red pepper
• 3 (8-ounce) cans no-salt-added whole tomatoes, undrained and chopped
• 1 (14-ounce) can no-salt-added chicken broth
• 2 (4-ounce) cans green chilies, undrained and chopped

PREPERATION

1. Coat a large Dutch oven with cooking spray; place over a medium-high heat until hot.
2. Add lamb and onion, and cook until browned, stirring often. (Note: When done, remove lamb mixture from pan; drain pan well, then wipe clean with a paper towel. Return lamb mixture to pan.)
3. Add chili powder and remaining ingredients and bring to a boil.
4. Reduce heat and simmer uncovered, 15 minutes, stirring occasionally.
5. Optional: Cover with a light sprinkling of shredded Cheddar cheese. Also serve with a large square of cornbread or a hot cornmeal muffin.