Name: Lamb and Black Bean Chili
Prep time: 25 min
Cook time: 60 min
Total time: 85 min
Ingredients: 3 large tomatoes; 4 tablespoons vegetable or canola oil, (divided); 6 medium garlic cloves, (minced); ½ medium red onion, (diced); 1½ pounds lamb stew meat, (trimmed of fat and cut into 1½-inch cubes); 2 tablespoons chili powder; 1 tablespoon ground coriander; 4 cups chicken broth; One 16-ounce can crushed tomatoes ((with their juices)); 1 tablespoon ketchup; 1 tablespoon tomato paste; 1 tablespoon worcestershire sauce; 1 cup canned black beans, (rinsed and drained); 1 pinch finely chopped mint ((optional)); salt and freshly ground black pepper, (to taste); garnish with chopped onion, chopped scallions, sour cream and toasted pine nuts

This Lamb and Black Bean Chili recipe is a unique recipe for a warm and comforting pot of chili!

bowl of chili topped with sour cream

Lamb and Black Bean Chili

Blackened fresh tomatoes lend a smoky flavor to this fabulous tasting chili. And then there are spices! Chili powder and coriander give the chili great flavor. This is a hearty chili recipe that is perfect comfort food for a chilly day!

ingredients displayed for making lamb and black bean chili

🛒Ingredients needed:

tomatoes
vegetable or canola oil
garlic
red onion
lamb stew meat
chili powder
ground coriander
chicken broth
canned crushed tomatoes
ketchup
tomato paste
Worcestershire sauce
black beans
chopped fresh mint (optional)
salt and pepper
optional chili toppings

two photos showing making chili in pot

✏️How to make Lamb and Black Bean Chili:

*The complete, printable recipe with all ingredients and instructions is at the end of this post.

Blacken the tomatoes in 2 tablespoons of oil in a very hot cast-iron skillet or under the broiler about 4 inches from the heat, turning them with tongs until charred all over.
Heat the remaining 2 tablespoons of oil in a large saucepan over high heat until hot. Add the garlic, onion, lamb, chili powder and coriander, and cook, stirring for 5 minutes.
Add the blackened tomatoes, chicken broth, crushed tomatoes, ketchup, tomato paste and Worcestershire sauce. Reduce the heat to medium and cook, stirring occasionally, for about 35 minutes. Add the beans, mint, salt and pepper. Turn the heat to medium-low and cook, stirring often to prevent scorching, for 10 minutes.

ladle full of chili

The result is a chunky, meaty lamb chili with great flavor! Serve the chili in large bowls with desired garnishes.

What are the best garnishes for lamb chili?

sour cream
chopped green onion
toasted pine nuts
chopped mint
chopped yellow onion

➡️Recipe Tips:

Going to be pushed for time? Do all the chopping, dicing and cubing the night before to save yourself some time the next day.
Make it easy on yourself and set up a “toppings bar.” Everyone can go through and add the toppings they like best.
If preparing this recipe as GLUTEN-FREE, be sure to use brands of chicken broth, ketchup, Worcestershire sauce and black beans that are known to be GF.

lamb and black bean chili in a white bowl

✔️What to serve with Lamb and Black Bean Chili:

Cornbread, of course! You might try my Buttermilk Cornbread or go wild with Green Chile Cornbread.
For those wanting something with a little freshness a Green Salad with Strawberries and Sugared Almonds is always nice.

★How to Store:

Lamb and Black Bean Chili will store well in the refrigerator for a few days or you can freeze individual servings to thaw and enjoy later.

close up lamb and black bean chili

❤️Why I love this recipe:

My grandma was a great home cook and introduced me to lamb at a young age. I’ve always loved it!
The substitution of lamb into a traditional chili makes for an incredible combination.
It’s got spice, but not too much!