Lamb and Black Bean Chili

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jennkl 13

"This chili hits the spot a cold night!"
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2 h 20 m servings 383 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 383 kcal
  • 19%
  • Fat:
  • 16.3 g
  • 25%
  • Carbs:
  • 27.9g
  • 9%
  • Protein:
  • 29.2 g
  • 58%
  • Cholesterol:
  • 76 mg
  • 25%
  • Sodium:
  • 679 mg
  • 27%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Heat a stockpot over medium-high heat. Cook and stir ground lamb, onion, and garlic in the hot skillet until the lamb is completely browned and crumbly, 5 to 7 minutes; drain and discard grease.
  2. Stir tomatoes, black beans, hot pepper sauce, and beef stock with the lamb mixture; bring to a boil, reduce heat to medium-low, and simmer up to 2 hours.


  • Cook's Note:
  • You can use water in place of stock.



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