Lamb & White Bean Chilli is a rich, warming twist on a classic, combining deeply flavoured lamb with smoky spices, tender beans, and a slow-simmered tomato base. The addition of beef stock enhances the depth, creating a hearty, satisfying dish with layers of savoury warmth and a gentle kick of heat. Balanced with a touch of sweetness and finished with fresh lime, coriander, and creamy feta, this chilli is perfect for relaxed evenings or feeding a crowd, served over rice or scooped up with crunchy tortilla chips.
Ingredients
500g lamb mince
1 onion, diced
1 red pepper, diced
2 clove garlic, minced
2 tbsp tomato purée
2 tsp smoked paprika
2 tsp ground cumin
½ -1 tsp cayenne pepper
1 tbsp dark brown sugar
1x (400g) tin chopped tomatoes
400ml Carol’s Stock Market Beef Stock
1 tbsp light soy sauce
1x tin cannellini beans, drained & rinsed
Salt & pepper
To serve
4-5 portions cooked rice
OR Tortilla chips
Feta cheese, crumbled
Fresh coriander, roughly torn
Lime wedges
Serves
4-5
Method
Heat a large Dutch oven pan over medium high heat. Once hot, drizzle with a bit of oil, then add the lamb mince, breaking it up, and brown all over. Tip: Leave undisturbed for a few minutes between stirring so that the mince gets a lovely crust as it browns on all sides.
If your pan is not large enough, do this in two batches to avoid overcrowding the pan and boiling the meat. This should take about 15 minutes.
Use a slotted spoon to remove the mince from the pan to a plate and set aside.
Lower heat to medium and leave to cool for a bit, then add the diced onion and pepper and season lightly with a bit of salt and pepper. Cook, stirring occasionally, until the onion is tender, then add the garlic and cook until fragrant, about 30 seconds.
Add the smoked paprika, cumin, cayenne pepper and sugar, stirring to mix through, and cook for another 1 minute, then finally add the tomato purée and cooking for another minute, making sure to stir the purée through as it cooks.
Return the mince to the pan and add the chopped tomatoes, stock and soy sauce. Season lightly with some salt and pepper and stir through.
Bring to a boil over medium high heat, then lower the heat to a simmer. Half cover pot with its lid and cook on low for 25-30 minutes, stirring once or twice as it cooks.
Stir in the rinsed beans and cook, uncovered, until most of the liquid has reduced. Taste for seasoning and add more salt and pepper if needed.
Serve over rice or with tortilla chips and finish with a generous crumbling of feta, some fresh coriander and lime wedges for squeezing over.
