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Greek-American Lamb and Tomato Chili
Mediterranean TwistUnique

Greek-American Lamb and Tomato Chili

Ground lamb with oregano, cinnamon, and Kalamata olives brings a Greek-American diner sensibility to chili. The olives dissolve into the broth adding a briny, savory depth.

★★★★☆4.5 · 0 reviews
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By Simply Recipes Editors · Simply Recipes ↗
⏱
1.5h
Cook Time
🥩
Lamb
Protein
📍
Northeast
Region
Heat Level
🌶️🌶️🌶️🌶️🌶️
Easy Heat
Community Score
4.5
★★★★☆
0 reviews
Nutrition Per Serving
500
calories
per serving
27g
Protein
32g
Fat
20g
Carbs
6g
Fiber
Sodium541mg
Sugar6g
Estimates per serving (7 servings total) · Powered by Edamam
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Ingredients
2 lbs ground lambAmazon ↗
1 can kidney beansAmazon ↗
28 oz diced tomatoesAmazon ↗
1/2 cup Kalamata olives, pitted and halvedAmazon ↗
1 large onion, dicedAmazon ↗
4 garlic clovesAmazon ↗
2 tbsp tomato pasteAmazon ↗
1 tsp cinnamonAmazon ↗
2 tsp oreganoAmazon ↗
2 tsp chili powderAmazon ↗
1 cup red wineAmazon ↗
Feta cheese to serveAmazon ↗
Steps
1
Brown ground lamb in a Dutch oven, drain fat
2
Add onion and garlic, sauté until soft
3
Stir in tomato paste and cook 2 minutes until caramelized
4
Add cinnamon, oregano, and chili powder
5
Pour in red wine and let it reduce by half
6
Add tomatoes and simmer 45 minutes
7
Add beans and olives, cook 15 more minutes, serve with crumbled feta
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