Miami Herald

Lamb Chili


Makes 8 servings

2 teaspoons canola oil

1 medium onion, chopped

1 cup thinly sliced celery

2 cups chopped cooked lamb

1 (15-ounce) can reduced-sodium kidney beans, with liquid

2 (8-ounce) cans no-salt-added tomato sauce 1 tablespoon chili powder

1/2 teaspoon coarse salt

1/2 teaspoon dried oregano

1/4 teaspoon dried basil

2 teaspoons sugar

1 cup salsa or picante sauce

Heat oil in a large nonstick skillet on mediumhigh. Add onion and celery; cook 6 minutes or until softened. Drain. Add lamb, beans, tomato sauce, chili powder, salt, oregano, basil, sugar and salsa or picante sauce; bring to a boil. Reduce heat to low; simmer 20 to 30 minutes. Serve.

Per serving: 168 calories, 15 grams protein, 5 grams fat (26% calories from fat), 1.4 grams saturated fat, 18 grams carbohydra­te, 34 milligrams cholestero­l, 364 milligrams sodium, 5 grams fiber.

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