Lamb and Bean Chili
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Diced Hot chile peppers, 2 pepper*Del Monte Petite Cut Diced Tomatoes, 5 cup Canned Beans, red kidney, 3 cup Canned Chickpeas (garbanzo beans), 2 cup Dried Lentils, 1 cup Paprika, 3 tbsp *Red Chile Powder, 2 tbsp Garlic, 2 clove *Spicy Lamb Sausage, 4 serving
Add chiles, tomatoes, kidney bean, chickpeas, paprika, chile powder, and garlic to the slow cooker. Set slow cooker on low.
Boil lentils for 15 minutes, then add to the slow cooker.
Chop lamb sausage into half inch pieces, then saute. Add lamb to the slow cooker, along with any liquid left in the pan.
Cook on low for 4 to 8 hours.
Serving Size: Makes 8 1.5 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user JBOWDOIN02.
Boil lentils for 15 minutes, then add to the slow cooker.
Chop lamb sausage into half inch pieces, then saute. Add lamb to the slow cooker, along with any liquid left in the pan.
Cook on low for 4 to 8 hours.
Serving Size: Makes 8 1.5 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user JBOWDOIN02.
Nutritional Info Amount Per Serving
- Calories: 352.5
- Total Fat: 11.7 g
- Cholesterol: 32.5 mg
- Sodium: 1,068.6 mg
- Total Carbs: 44.3 g
- Dietary Fiber: 15.0 g
- Protein: 19.2 g
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