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Meat
Easy
6 Servings
Allergens 
No Allergens specified
1 Hour, 20 Minutes
Diets
Summer Lamb Chili is a rich and hearty dish, filled with Mediterranean flavors. It’s perfect for a Shabbat lunch!
1 onion, diced
2 pounds ground lamb
salt
pepper
1/4 cup oil
1 zucchini, diced
1 (15-ounce) can corn
1 (15-ounce) can diced tomatoes, with juice
1 (6-ounce) can Gefen Tomato Paste
1 (16.9-ounce) pouch Gefen Organic Chickpeas
1 tablespoon cumin
1 teaspoon chili powder
1 tablespoon thyme
1 teaspoon mint
Heat the oil in a skillet on medium. Add the onion, ground lamb, and a big pinch each of salt and pepper. Saute until the meat is cooked through.
Add the zucchini, corn, diced tomatoes (and juice), tomato paste and chickpeas. Give it a good stir to mix.
Add one tablespoon of salt, one teaspoon of pepper, the cumin, chili powder, thyme and mint. Stir until combined.
Bring to a boil, then reduce heat and simmer. This recipe can be served after only 20 minutes of simmering, but to bring out a full round flavor, simmer for an hour.
Taste and tweak the seasoning to your liking.
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what cam i use to substitute tomato sauce i have an acid prob;em and can’t eat tomatoes
I would recommend adding some of your favorite vegetables to help make the chili more hearty. You can also add some vegetable or chicken stock if it needs some extra liquid.