Lamb & White Bean Chili

• servings: 6 servings
• active time: 40 minutes
• total time: 2 hours 40 minutes

Ingredients

3 tablespoons extra-virgin olive oil or canola oil

1 pound lean ground lamb (see Tip)

1 large onion, diced

4 cloves garlic, minced

1 small eggplant (about 1 pound), diced (4 cups)

1/2 cup bulgur

3 tablespoons chili powder

2 tablespoons paprika

2 teaspoons ground cumin

1 teaspoon ground cinnamon

1/4 teaspoon ground allspice

1 teaspoon salt

1 14-ounce can no-salt-added diced tomatoes

2 15-ounce cans no-salt-added small white beans, rinsed

4 cups water

Directions

1. Heat oil in a Dutch oven over medium-high heat. Add ground lamb, onion and garlic. Cook, stirring and breaking up the meat with a wooden spoon, until the meat is no longer pink, 3 to 5 minutes.

2. Add eggplant, and cook, stirring occasionally, until the eggplant is starting to soften, 5 to 7 minutes.

3. Add bulgur, chili powder, paprika, cumin, cinnamon, allspice and salt and cook, stirring, until aromatic, 30 seconds to 1 minute.

4. Stir in tomatoes and beans.

5. Add water and bring to a boil. Reduce heat to a simmer, partially cover the pot and cook, stirring occasionally, until the liquid is reduced and thickened and the bulgur is tender, about 50 minutes.

Notes

OK. Not the most exciting chili... Probably wouldn't make again unless I had extra ground lamb I didn't know what to do with.