Description
This Slow Cooker Lamb Chili is a hearty and flavorful dish combining tender ground lamb with a variety of beans, tomatoes, and spices. Perfect for an easy, comforting meal, it simmers gently in a slow cooker to blend rich flavors and create a satisfying chili that’s ideal for gatherings or meal prep.
Ingredients
Scale
Meat and Aromatics
- 1 lb Ground lamb
- 2 Tbsp garlic, minced
- 1 small red onion, diced
- 2 Tbsp olive oil
Liquids and Sauces
- 1 15 oz can diced tomatoes, no salt
- 1 cup medium salsa (thick and chunky)
- 1/2 bottle red wine (save the other half to drink!)
- 4 Tbsp taco sauce (2 Tbsp green, 2 Tbsp red)
Spices and Seasonings
- 1/2 cup chili seasoning (blend of chili powder, cumin, paprika, oregano, and other spices)
Beans and Vegetables
- 1 15 oz can cannellini beans, rinsed and drained
- 1 15 oz can dark red kidney beans, rinsed and drained
- 1 15 oz can pinto beans, rinsed and drained
- 1 15 oz can black beans, rinsed and drained
- 1 15 oz can yellow corn, drained
Instructions
- Brown the Lamb: In a large frying pan, heat olive oil over medium-high heat. Add ground lamb, minced garlic, and diced red onion. Cook until the lamb is browned and onions are softened, stirring occasionally to break up the meat.
- Transfer to Slow Cooker: Pour the cooked lamb, garlic, and onion mixture into the bottom of the slow cooker. The slow cooker does not need to be turned on yet.
- Add Remaining Ingredients: Pour diced tomatoes, salsa, red wine, both green and red taco sauces, chili seasoning, cannellini beans, dark red kidney beans, pinto beans, black beans, and yellow corn over the meat mixture in the slow cooker. Stir everything together thoroughly to combine well.
- Slow Cook the Chili: Set the slow cooker to low heat and cook uncovered for 4 to 6 hours. Occasionally stir the chili to ensure even cooking and flavor distribution.
- Serve and Garnish: Once cooked, serve the chili hot. Optionally garnish with shredded cheddar cheese and sliced jalapeños for extra flavor and heat.
Notes
- Chili seasoning can be homemade or store-bought—common ingredients include chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, salt, and cayenne pepper.
- Rinsing and draining beans reduces sodium and prevents the chili from becoming too thick or salty.
- Red wine adds depth and richness to the chili; substitute with beef broth if preferred.
- Serving suggestions include topping with sour cream, avocado slices, or fresh cilantro for enhanced flavor.
