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.