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  • Lamb Lentil Chili

    Lamb Lentil Chili

    Lamb Lentil Chili

    Serves 8


    What You’ll Need:

    A Food Processor

    A Spatula

    Wooden Spoon

    Slotted Spoon

    A Plate

    A Sharp Kitchen Knife

    A Can Opener

    Measuring Cups & Spoons

    A Large Pot with a Cover

    A Small Bowl

    A Mini Whisk or Fork



    2 Pounds Ground Lamb, Organic

    6 Cups Fresh Chopped Tomato

    2 Large Onions, Chopped

    2 Medium Carrots, Sliced

    1 Large Red Pepper, Chopped

    1 Large Green Pepper, Chopped

    2 Cups Lentils, Dried

    2 Cups Veggie Broth, Organic

    1/2 Cup Cilantro, Chopped

    1 1/2 Tsp+ 1/2 Tsp Sea Salt

    2 Tbsp Olive Oil, Split

    3 1/2 Tbsp Chili Powder (Recipe Below)


    Chili Powder:

    1 1/2 Tsp Smoked Paprika

    1 Tbsp Organic Cumin

    1 1/2 Tsp Organic Chipotle

    1 1/2 Tsp Dried Oregano

    3 Tsp Garlic Powder


    How To Put It Together:

    1) In a small bowl, add the chili powder ingredients and whisk them together. Set the bowl aside for now.
    2) Preheat the pot over medium high heat. You will know that your pot is ready when you place your hand about an inch from the pot’s surface and you feel heat radiating from it. Add a tablespoon of oil; swirl it around the pan. Add the lamb, breaking it up into pieces as you go. Sprinkle a couple of teaspoons of chili powder and a half teaspoon sea salt over the chicken. Sauté the lamb moving it back and forth around the pan to ensure even cooking. With a slotted spoon, transfer it to a plate; pour off any fat that has accumulated and wipe out the pot with a paper towel.
    3) Add the remaining tablespoon of oil to the pot and swirl it around. Add the onions and carrots; sauté until the onions are just opaque. Now add the peppers. Stir the vegetables around the pan until the onions are just browning and the peppers are just turning color. Pour in the chopped tomatoes, stirring the vegetables well. Add the lentils and veggie broth then stir in the lamb and the rest of the chili powder. Cover the pot and allow to simmer for about 10 minutes, stirring occasionally. Remove the cover and allow the chili to reduce for about 15 – 20 minutes or until the lentils are cooked through. Lastly, stir in the chopped cilantro.
    4) Serve and enjoy!


    Nina’s Tasty Tip:

    This dish is EVEN better the second day!



    455 Calories
    26 grams of Protein
    27 grams of Total Carbohydrates
    7 grams of Sugar
    10 grams of Fiber
    27 grams of Total Fat
    11 grams of Saturated Fat
    0 grams of Trans Fat
    73 mg of Cholesterol
    192 mg of Sodium
    74% RDA Vitamin C
    51% RDA Folate
    39% RDA Niacin
    38% RDA Vitamin B12
    36% RDA Vitamin A
    36% RDA Phosphorus
    34% RDA Manganese
    32% RDA Zinc
    31% RDA Iron
    31% RDA Selenium
    26% RDA Vitamin B6
    26% RDA Potassium
    24% RDA Vitamin K
    22% RDA Thiamin
    21% RDA Copper
    19% RDA Riboflavin
    18% RDA Magnesium
    14% RDA Pantothenic Acid
    • Glycemic load: 9

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