Slow Cooker Lamb Chili With Red Wine

Slow Cooker Lamb Chili
Slow Cooker Lamb Chili Tawnie Kroll, RDN

Lamb is an underappreciated protein source. A 3-ounce portion provides over half of your daily protein needs. It also has a bounty of vitamins and minerals, including iron, vitamin B12, niacin, zinc, selenium, and omega-3-fatty acids.

 

 

Rest assured this chili recipe won’t taste game-y if you’re not big into lamb. Homemade chili seasoning, salsa, and red wine meld together to form a flavorful base for the ground lamb. Creamy kidney, pinto, and black beans help thicken the chili, too. This is a hearty recipe perfect for weeknight dinners or meal-prep lunches.

Recipe by Tawnie Kroll, RDN of Krolls Korner.

  • 240 calories
  • 15.3 grams protein
  • 5.2 grams fat
  • 27.2 grams carbs
  • 3.3 grams sugar

Prep time

10 minutes min.

Cook time

4 hours min.

  • For the Chili Seasoning:
  • 2 tablespoons chili powder
  • 1 tablespoons cayenne
  • 1 tablespoon coriander
  • 1 tablespoon cumin
  • 1 tablespoon garlic powder
  • 1 tablespoon granulated sugar
  • 1 tablespoon onion powder
  • 1/2 tablespoon ground mustard
  • 1/2 tablespoon white pepper
  • For the chili:
  • 1 lb ground lamb
  • 2 tablespoons garlic, minced
  • 2 tablespoons 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
  • 4 tablespoons taco sauce (2 tablespoons green, 2 tablespoons red)
  • 1/2 cup Chili Seasoning (recipe above)
  • 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
For the chili seasoning: Mix all ingredients in a bowl. Store in an airtight container until ready to use. Makes about 8 tablespoons or 1/2 cup of seasoning.
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 (it doesn't need to be turned on yet).
Pour all remaining ingredients onto the meat/onion mixture into the slow cooker. Stir all ingredients together and set slow cooker on low for 4-6 hours. Stir occasionally. Enjoy with cheddar cheese and sliced jalapeños on top.