Easy Food Recipes and Cooking - Lamb, Kale and Sweet Potato Chili
Serves 6 to 8
1 tbsp olive oil
1 lb ground lamb
1 sweet yellow onion, diced
1 large sweet potato, peeled, chopped into ¼-inch squares
2 cloves garlic, minced
1 dried ancho pepper, seeds removed, crumbled
10 dried juniper berries, smashed, finely chopped
½ tsp Vietnamese cinnamon
1½ tsp smoked Spanish-style paprika
1½ tsp ground cumin
pinch cayenne pepper
1 14.5-oz can diced tomatoes
2 cups unsalted chicken broth
1 14.5-oz can dark red kidney beans
4 to 6 oz kale, destemmed, torn into pieces
sea salt and freshly ground black pepper
Lamb, Kale and Sweet Potato Chili
Preparation
In a large dutch oven over medium heat, add olive oil and lamb. Brown completely, then transfer lamb to a plate lined with a paper towel to drain grease. remove all but one Tbsp of fat, then add onion and sweet potato, stirring to coat. Continue to heat on medium until onion has softened, stirring occasionally, 5 minutes. Add garlic, ancho pepper, juniper berries and spices, and stir to combine. Cook for 1 minute. Add tomatoes (with juice) and chicken broth, and simmer for 30 minutes. season to taste. Add beans and kale, and simmer for 1 hour or until chili has reduced and thickened. Add salt and pepper as needed.
To Serve
Ladle into low bowls and serve with thick slices of crusty bread.