Quick, easy, spicy, and jam-packed with flavor, this lamb chili recipe is perfect for a cozy fall day. It’s also low-carb and keto-friendly. Try topping with cucumber, tzatziki, red onion, and feta cheese crumbles! Try it out today. If you enjoy this, don’t forget to try my akaushi beef chili con carne or my bacon cheeseburger soup.
This post may contain affiliate links. We may receive a commission if you click a link and purchase something that we have recommended.
We all know and love classic beef chili with all the fixings. Living in Texas, that’s especially true. There are even variations that call for ground chicken, turkey, and even vegetarian versions. But, I’m willing to bet that you don’t often make your chili with ground lamb. I’m here to tell you that you should!
Lamb is an absolutely delicious protein, that often goes overlooked. In fact, I recently attended a food blogging conference where one of the sponsors prepared a delicious pan seared lamb. His presentation prompted a discussion about how many home cooks are either intimidated by or unfamiliar with preparing lamb. That ought not be the case! You don’t have to immediately jump off into the deep end with a rack of lamb. You can start with this easy and delicious chili made with ground lamb.
Lamb is packed with protein, iron, and vitamin B12.
I kick the health benefits up a notch by including tons of veggies in this chili recipe including:
- Red Bell Pepper
- Red Onion
Yes, this chili is loaded with vegetables, spice, and flavor. Zucchini in chili? You read that correctly. To me, zucchini, red onion, and lamb have always been a winning combination. Try it out, you won’t be sorry!
The seasonings and spices in this recipe include:
- Black Pepper
- Chili Powder
- Harissa Powder
- Cayenne Powder
What is Harissa Powder?
Harissa is traditionally an aromatic, delicious, spicy chili paste. It often includes chili peppers, cumin, extra virgin olive oil, tomatoes, and other spices. The powdered version that I buy contains chili pepper, paprika, coriander, cumin, salt, garlic, dried onion, spearmint, and citric acid. Harissa powder is pretty easy to find and should not require any extra trips to a specialty grocer. Just look right there in the spice aisle! It’s delicious.
How to Make Lamb Chili
- Start by cooking the lamb in a large pot or Dutch oven over medium heat until fully brown.
2. Next, season the ground lamb with kosher salt, ground black pepper, chili powder, harissa powder, and cayenne powder. You’ll want to stir very well, until all of the spices and seasonings are well distributed.
3. Next, you’ll stir in your chopped zucchini, diced onion, diced red bell pepper, minced garlic cloves, sliced baby bella mushrooms, and fire roasted tomatoes. Again, stir well.
4. Finally, you’ll stir in low sodium chicken broth and water before giving everything a final stir.
5. Cover the pot with a lid and allow the chili to cook over low heat for at least an hour, giving it an occasional stir.
Now, let’s get into some fun topping suggestions. I forego the traditional shredded cheese, sour cream, green onion, and corn chips. Instead, try these:
- Sliced Cucumber – adds a nice cool crunch to this spicy dish
- Red Onion – pairs very well with lamb and Mediterranean inspired recipes
- Tzatziki – delicious creamy dip/sauce, often made with Greek yogurt, olive oil, garlic, herbs, lemon juice, and cucumber; many tasty store-bought varieties
- Freshly Squeezed Lime Juice/Lime Wedges
- Feta Cheese Crumbles
That’s it! Try it out and let me know what you think! If you make, be sure to tag me on Instagram, Facebook, or even Pinterest. I’d love for you to follow as a show of support, if you feel moved to do so!
Can’t make this delicious recipe right now? Save it to your favorite Pinterest board for later so that you don’t lose it!
Quick, easy, spicy, and jam-packed with flavor, this lamb chili recipe is perfect for
a cozy fall day. It’s also low-carb and keto-friendly. Try topping with cucumber,
tzatziki, red onion, and feta cheese crumbles!
- 2 pounds ground lamb
- 1-2 teaspoons salt
- 1 teaspoon pepper
- 2 tablespoons chili powder
- 2 tablespoons harissa powder
- 1/2 teaspoon cayenne powder
- 1 medium zucchini, chopped
- 1/2 red onion, diced
- 1 red bell pepper, diced
- 5 garlic cloves, minced
- 16 ounces baby bella mushrooms
- 2 14.5 ounce cans fire roasted tomatoes
- 2 cups low sodium chicken broth
- 1 cup water
Toppings (to taste)
- Feta Cheese Crumbles
- Red Onion
- Sliced Cucumber
- Lime Juice/ Lime Wedges
- In a large pot or Dutch oven over medium heat, cook ground lamb until brown
- Season with salt, pepper, chili powder, harissa powder, and cayenne powder. Stir well.
- To the pot, add the zucchini, red onion, red bell pepper, garlic, mushrooms, and tomatoes. Stir well.
- Add the chicken broth and water. stir well.
- Cover with lid and cook for one hour over low heat, stirring on occasion.
Feta Cheese Crumbles
Lime Juice/ Lime Wedges
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Amount Per Serving: Calories: 252Total Fat: 16gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 73mgSodium: 537mgCarbohydrates: 7gNet Carbohydrates: 4gFiber: 3gSugar: 3gProtein: 21g