Description
This Lamb and White Bean Chili is a cozy, flavorful Moroccan-inspired dish perfect for warming up any evening. Combining hearty ground lamb, creamy cannellini beans, and fragrant spices like ras el hanout with the brightness of lemon zest and the sweetness of orange marmalade, this slow-cooked chili delivers a rich and complex flavor profile. Topped with fresh parsley, crumbled goat cheese, and crunchy sliced almonds, it’s a comforting meal that’s both rustic and refined.
Ingredients
Scale
Meat and Beans
- 1 lb Ground Lamb (Can substitute with ground beef or turkey)
- 15 oz Cannellini Beans (Drained, navy beans can be used instead)
Vegetables and Aromatics
- 1 medium Red Onion (Can substitute with shallots)
- 3 tsp Lemon Zest (Lime zest can be used as a substitute)
- ¼ cup Fresh Parsley (Cilantro can be used instead)
Spices and Seasonings
- 1.5 tbsp Ras el Hanout (Curry powder can substitute)
Sauces and Sweeteners
- 1 cup Mild Chunky Salsa (Homemade salsa recommended)
- 1 tbsp Orange Marmalade (Honey or brown sugar can substitute)
Garnishes
- ¾ cup Crumbled Goat Cheese (Feta cheese as an alternative)
- ¼ cup Sliced Almonds (Pecans or walnuts can be used)
Instructions
- Cook the lamb and onions: In a large nonstick skillet, heat ground lamb and chopped red onion over medium-high heat for 6-8 minutes until the meat is no longer pink. Drain any excess fat to keep the chili light and flavorful.
- Transfer to slow cooker: Move the cooked lamb and onion mixture to your slow cooker, then add the drained cannellini beans.
- Combine salsa and spices: In a small bowl, mix together the mild chunky salsa, 1.5 tablespoons of ras el hanout, and 3 teaspoons of lemon zest until well blended.
- Add salsa mixture to slow cooker: Pour the salsa and spice mixture into the slow cooker with the lamb and beans, stirring to combine evenly.
- Slow cook the chili: Cover the slow cooker and cook on low for 6 hours to allow the flavors to meld and the beans to become tender.
- Add finishing flavors: Stir in the remaining orange marmalade, an additional amount of ras el hanout (about 1.5 tablespoons), and a bit more lemon zest into the slow cooker. Cook covered for an additional 15 minutes to meld the flavors.
- Serve and garnish: Ladle the chili into bowls and top with fresh parsley, crumbled goat cheese, and sliced almonds. Optionally serve with warm naan or pita bread to complete this cozy Moroccan delight.
Notes
- Ground lamb can be replaced with ground beef or turkey depending on preference or dietary needs.
- If ras el hanout is unavailable, curry powder works well as a substitute.
- Use lime zest instead of lemon zest for a slightly different citrus note.
- Cannellini beans can be swapped with navy beans or other white beans.
- For a vegetarian version, omit lamb and use mushrooms or plant-based protein.
- Serve with warm naan, pita, or crusty bread for a complete meal.
