Slow Cooker Lamb Chili
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A twist on a classic slow cooker chili – using LAMB!
DISCLOSURE: I WENT ON A SPONSORED TRIP TO NEW ORLEANS WITH NOURISH WITH LAMB, BUT WAS NOT COMPENSATED FOR THIS POST. ALL OPINIONS EXPRESSED ARE MY OWN.
I had the opportunity to attend a Culinary Medicine & Lamb Workshop in New Orleans with several other Registered Dietitian Nutritionists around the United States.
What an incredible feeling to connect with like minded people who all have the same passion towards nutrition, blogging, health and dietetics.
A big takeaway from the trip for me was, “Why don’t I cook with lamb more often!?”
I learned in NOLA how delicious lamb is and how easy it is to cook with. People are often intimidated about lamb. They don’t know how to cook with it.What flavors go well with lamb.
Should you braise it, use it for kabobs or cook it low and slow?
Let’s cover some basics of lamb!
While some lamb are finished on wholesome grain, they spend most of their time grazing in pastures on a mixture of greens and legumes.
What about nutritionally? Is lamb healthy?
Lamb is a powerful protein and makes this Slow Cooker Lamb Chili a great protein, fiber packed option.
Actually, a single portion (3oz.) of lamb provides over half of your daily protein needs. Personally, this is ideal for me since I am so active.
Another reason lamb is great fuel for actives bodies is due to the vitamins and minerals it contains: iron, vitamin B12, niacin, zinc, selenium and riboflavin, as well as omega-3-fatty acids.
Did you know that lean lamb is a source of healthy, unsaturated fats. Nearly 40% of the fat in lean lamb is heart healthy monounsaturated fats!
Can you taste the lamb in this Slow Cooker Lamb Chili? Is it gamey?
It is true that lamb is flavor forward but, in my opinion it is not gamey. At least the ground lamb I used for this recipe was not gamey tasting.
Lamb adds a special depth of flavor so you can really add a lot of veggies and beans in this stew for boosting the flavor and nutrition of this dish.
This recipe is a spinoff of my 4 Bean Crock Pot Chili recipe. I did my best to simplify the ingredient list, used the ground lamb instead of ground beef and it’s a little less spicy!
Typically slow cooker chili is made with ground meat (like beef or turkey). I was so excited that using lamb turned out so well in this dish!
To make this chili even EASIER for you, be sure to prep this Easy Homemade Chili Seasoning in advance! I like to keep it in a mason jar in the pantry with my other spices so that way it’s ready to go for chili time!
Slow Cooker Chili is…
- Simple to make
- Rich in fiber and protein
- Is flavor forward
- Spicy but not too spicy
- Perfect for Game Day or a chilly Winter night
I used some of my favorite beans in this recipe: cannellini beans, dark red kidney beans, pinto beans and black beans. (All 15 oz. cans) I drain and rinse each can and add the beans to the slow cooker.
Before you put the meat in the slow cooker, you will cook the ground lamb in a skillet over medium high heat with the onion and olive oil. That is the only pan you will have to clean besides the slow cooker pot!
It’s safe to say this Slow Cooker Lamb Chili will be around with my family for a long time!
More Slow Cooker Recipes you will love:
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Slow Cooker Lamb Chili
Ingredients
- 1 lb Ground lamb
- 2 Tbsp. garlic, minced
- 2 Tbsp. Olive oil
- 1 small red onion, diced
- 1 15 oz. can diced tomatoes, no salt
- 1 cup medium salsa (thick and chunky)
- 1/2 bottle red wine (save the other half to drink!)
- 4 Tbsp. taco sauce (2 Tbsp. green, 2 red)
- 1/2 cup Chili Seasoning (see notes)
- 1 15 oz can Cannellini beans, rinsed and drained
- 1 15 oz can Dark Red Kidney beans, rinsed and drained
- 1 15 oz can Pinto Beans, rinsed and drained
- 1 15 oz can Black beans, rinsed and drained
- 1 15 oz can Yellow corn
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Instructions
- In a large frying pan, brown ground lamb with fresh garlic, onions and olive oil over medium-high heat. Once cooked, pour into bottom of slow cooker (crock pot does not need to be turned on yet).
- Pour all remaining ingredients onto the meat/onion mixture into the crockpot. Stir all ingredients together and set crockpot on low for 4-6 hours. Stir occasionally. Enjoy with cheddar cheese and sliced jalapeños on top.
Notes
Nutrition Information
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.
Have you cooked with ground lamb before? What’s your favorite meal to make with it?!
This is a satisfying, full-bodied meal with a delishously complex flavour. It was an instant hit. A huge pot was finished in under 24 hours, feeding five hungry young adults, and myself.
So happy you enjoyed, thank you!
This was so yummy. Everyone loved it.
I made this recipe with a few tweaks. I added a heaping tablespoon of red pepper jelly and two tablespoons of Colman’s Prepared Mustard. I also finely chopped one medium-sized mango and added a dash of red wine when I thought the moisture content was getting low. I used a dutch oven and the “XLO” setting on my cooktop instead of a slow cooker. It took about 90 minutes on the stove of constant watching and stirring.
Can this be made on the stove as well?
Hi there – yes! While I haven’t made it that way it could work. I would prepare the same way, and let cook/simmer for 45min-1 hour!
I made this yesterday. I loved the easy preparation. I didn’t have canned pinto beans on hand so substituted butter beans instead. I also didn’t make the special chili seasoning but instead used a couple of packets of chili seasoning. I also added some turmeric, cinnamon and red pepper and, yes, a bit of salt. I loved it! Very thick and hearty. Will definitely make again. I love lamb and the flavor it adds.
Hi Denise! I am so happy to hear you loved this lamb chili, it’s one of our favorites around here too. I adore all of the substitutions you made, I will have to try adding in turmeric and cinnamon next time. It sounds so warming and delicious that way. Thank you for making it and visiting my site! xo, Tawnie
This chili was the best ever!! I am so in love with lamb now and so thankful we got to go on this trip together!
Lamb is the new staple in my house! I am too, so glad you liked this recipe!! Perfect for that chilly NY weather!
It’s entirely possible that less than half of the red wine went into this recipe… Still amazing!
I may or may not have drank the rest…I enjoy cooking with wine, sometimes I even put it in the food 😉 Thank you!!
What is a suggestion as to what red wine to use? I’m not a wine drinker so I’m lost in this area. Or suggestion as to a substitute for red wine?
Hello – really any red wine. A blend or cabernet is what I usually use! You can sub beef broth/stock. Thank you so much for visiting my website!! xo, Tawnie
I barely cook with lamb but I went to the store and got some just to make this chili! It was so comforting and delicious on the cold fall day I ate it on!
Lamb can be intimidating at first, but really is so easy to work with. I’m so happy this warmed you up on a chilly day! 🙂 Thank you Meme!
Love this – I was intimidated to cook with lamb but using ground lamb was such a great and easy first recipe with it! Thanks!
See, lamb is so easy to work with! Glad you gave it a shot! xo
I’ve never thought of using ground lamb in chili. Will definitely do this soon!
Let me know what you think!! Hope it’s a keeper recipe for you! xo