This incredibly delicious Lamb Chili is oh-so-easy to make and loaded with good-for-you fresh California produce. Get ready to meet your new favorite chili recipe!

Welp, you are in luck.

Not only is February a month for lovers, it’s a month for those of us who love lamb! This hearty winter chili is sure to make a #lambfan out of people who say they “don’t like” lamb.

What’s even better? This chili is easy to prepare and downright tasty! It’s a great dish to bring to a potluck or make for a hearty weeknight dinner.

I like to serve my lamb chili with a crusty French bread, toasted and slathered in garlic butter. The perfect accompaniment to this nourishing chili.

Of course, we start with the BEST ingredient:  Superior ground lamb! I picked mine up at my neighborhood Save Mart and it was a fresh as could be. Look for the vacuum seal.

My cast iron skillet is perfect for cooking chili.  The heaviness of the pan helps distribute all the flavors and evenly heats the ingredients to cook together beautifully.  

Let’s make Lamb Chili step-by-step!

Pour in the olive oil and heat on high.

Sauté the onion and garlic until cooked and fragrant.

Add in the ground lamb and seasonings.

Sauté until all the pink is gone from the lamb.

Add in the diced tomatoes, tomato paste, garbanzo beans, and beef broth and simmer for an hour.

Boom! Tasty Lamb Chili!

If you love lamb then you definitely need to work this into your menu. Especially this month… the month for Lamb Lovers!

California Lamb Chili

Susan the CA Grown Mom

This incredibly delicious Lamb Chili is oh-so-easy to make and loaded with good-for-you fresh California produce. Get ready to meet your new favorite chili recipe!

5 from 3 votes

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Prep Time 10 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 10 minutes mins

Course dinner, Main Course

Cuisine American

Servings 6 servings

Calories 269 kcal

Ingredients

  

1x2x3x

• 2 TBSP Olive Oil
• 1 Yellow Onion diced
• 4 Cloves Garlic minced
• 1 pound Ground Lamb
• 1/2 tsp Turmeric
• 1/2 tsp Cumin
• 1 tsp Salt
• 1 tsp Pepper
• 2 15 ounce Cans, Diced Tomatoes
• 1 15 ounce Can, Garbanzo Beans, drained and rinsed
• 3/4 Cup Beef Broth

Instructions

 

• Heat oil in a skillet. Add onions and sauté until translucent. Add garlic and sauté for about 30 more seconds.
• Add lamb and seasonings. Sauté and crumble in skillet until lamb is no longer pink. (About 10 minutes)
• Transfer to a large stock put and add the rest of the ingredients and simmer for an hour.

Notes

Serve with chopped cilantro and sour cream if desired. 

Nutrition

Calories: 269kcalCarbohydrates: 3gProtein: 13gFat: 23gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gCholesterol: 55mgSodium: 546mgPotassium: 231mgFiber: 0.5gSugar: 1gVitamin A: 5IUVitamin C: 2mgCalcium: 25mgIron: 2mg

Keyword Chili, lamb

Tried this recipe?Mention @cagrownofficial or tag #CAGROWN!

Here is another Chili recipe we just featured:

Black Bean Turkey Chili – it’s delicious too!

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Love lamb? Try making Meat Dolma next!

Our friend KC’s recipe for authentic Armenian Meat Dolma is sure to be a winner with lamb fans.