• 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


  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.


Servings per recipe: 7
Calories: 327
Carbohydrates: 28.5g
Fat: 13g
Cholesterol: 63.7mg
Protein: 24.7g
Fiber: 3g
Sodium: 505mg

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