Mediterranean White Bean Chili with Lamb is made with a collection fresh vegetables and vibrant flavors that are perfect for any time of year. While this Mediterranean Chili might not make the cut for traditional or regional definitions of chili, it’s a hearty (but not heavy) version that we love!
This recipe was originally published October 2020. Updated January 2024.
The recipe includes eggplant, zucchini, and sweet peppers, all of which are roasted to al dente so they’re not lost in the finished dish. Red onions, garlic, and lamb are sautéed until everything is tender and delicious. Layers of dried and fresh herbs are added along with good quality canned tomatoes, chickpeas and butter beans. When things are simmering away nicely, we add some spices for depth and a little heat.
Like most chili recipes, this Mediterranean Chili is delicious right away, but its flavors develop beautifully after a little simmering time or when enjoyed the next day. And while you can garnish this Mediterranean Chili any way you want, we love it with a dollop of homemade Tzatziki, some fresh red onions and herbs, and Greek olives!
Whip up a batch to enjoy all weekend, or share some with friends and family.
ABOUT THE TOMATOES IN THIS MEDITERRANEAN CHILI
I’ve used – and enjoyed – Tuttorosso products before, and they happen to work particularly well in this recipe. While I’ve made this Mediterranean Chili many times, I finally wrote it all down for a recipe contest hosted by The Feed Feed and Tuttorosso Tomatoes, and now I get to share it with you!
Textures and flavors vary from brand to brand, but here’s a little more information on the Tuttorosso Crushed Tomatoes w/ Basil and Tuttorosso Stewed Tomatoes w/ Basil, Garlic & Oregano that I use in this recipe.
The herbs incorporated into the tomatoes are perfectly balanced and not overpowering. If you’re unable to find the specific canned tomato products mentioned here (in Minnesota, many Cub Foods and Lunds & Byerlys locations carry them), use similar products and just increase the dried herbs slightly.
What are Crushed Tomatoes? Think “thick, textured sauce”. Just pour it into the pot.
What are Stewed Tomatoes? Thickly sliced tomatoes with juices. Chop the thick tomato slices a bit before adding them (and the juices!) to the pot. The rustic chunks of tomato are wonderful in this Mediterranean Chili!
VARIATIONS TO THIS MEDITERRANEAN CHILI
Can I make this a vegetarian dish?
Absolutely! Vegetables are the star of this Mediterranean Chili recipe, so you can definitely experiment with different combinations.
Can I use other vegetables?
Yep! This is a great recipe for seasonal garden veggies. DO incorporate eggplant and zucchini if at all possible… Many grocery markets offer them most of the year, and they *make* the dish!
What about alternative proteins?
We use lamb (stew meat/chunks or ground lamb) most frequently because we love the flavor it imparts. But, you could also use chopped or shredded chicken. If using cooked/rotisserie chicken, just add it at the end of the ingredients list. Beef is another great option that can easily be substituted for lamb. We haven’t tried this with turkey, pork, or tofu, but you could certainly experiment with them if you want!
How can I make this Mediterranean Chili with a thinner consistency?
I generally don’t add the reserved bean liquid to this recipe because we like it thick. But, if you want a thinner consistency, just add a little bean juice, broth or stock (vegetable, chicken, beef, etc.) until it’s just the way you want it.
What about using dried beans and fresh or home-canned tomatoes instead?
Go for it! Canned beans and tomatoes work beautifully in this recipe, and they also help reduce prep time. Use what you have and what you prefer… Just adjust cooking methods and times accordingly. Let me know how it turns out!
KITCHEN ITEMS YOU’LL NEED TO MAKE MEDITERRANEAN CHILI
- Dutch oven or large soup pot with cover
- Large mixing bowl
- Foil-lined baking tray
Mediterranean Chili with White Beans and Lamb
Mediterranean White Bean Chili with Lamb is a hearty, but not heavy, dish perfect for any time of year. This chili is filled with roasted eggplant, zucchini and sweet peppers, red onion, garlic, lamb and lots of dried and fresh herbs. Canned tomatoes and beans reduce prep time, and this recipe makes enough to enjoy for more than one meal. Share a big bowl with friends and family... They'll love it!
Ingredients
- 4 Tablespoons olive oil - divided + more to taste
- 1 medium red onion - chopped, reserve some for garnish
- 1 pound lamb stew meat (or ground lamb)
- 1, 1 pound eggplant - skin on, chopped (4 - 5 cups)
- 2 - 4 small zucchini - green & yellow, chopped (about 2 cups)
- 2 small sweet peppers - yellow & orange, chopped (about 2 cups)
- 2 teaspoons dried basil
- 2 teaspoons dried oregano
- 2 teaspoons dried parsley
- 1 teaspoon chili powder + more to taste
- 1 teaspoon red pepper flakes + more to taste
- 1, 28 oz. can crushed tomatoes w/ basil
- 1, 14.5 oz. can stewed tomatoes w/ basil, garlic & oregano
- 2-4 large cloves garlic - finely chopped
- 1, 15 oz. can chickpeas (drained; liquid reserved)
- 1, 15 oz. can butter beans (drained; liquid reserved)
- 1/4 cup red wine vinegar
- 2-1/2 teaspoons sea salt (more/less to taste)
- 1/2 teaspoon fresh ground black pepper (more/less to taste)
GARNISHES- choose a few to enjoy!
- Tzatziki (recipe linked below), Greek yogurt, or sour cream
- Thinly sliced red onion
- Greek olives
- Fresh herbs: oregano, parsley, and basil
- Capers
- Crumbled Feta cheese
- Pita – Cut into pieces, brushed with olive oil & garlic, and baked or fried until lightly crisp
Instructions
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Prepare Homemade Tzatziki Sauce (recipe linked below). Cover and refrigerate for at least an hour, if possible, or overnight.
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Preheat oven to 375°F and prepare a baking tray with foil.
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Chop eggplant, zucchini and sweet peppers into large, bite-sized pieces. Place vegetables in large mixing bowl and toss with 2 Tablespoons olive oil and ½ teaspoon salt and pepper. Toss well to coat, spread out on foil-lined baking tray, and roast at 375°F for about 30 minutes. Stir every 10 minutes to ensure even cooking. Remove from oven when vegetables are al dente, and allow them to rest (uncovered) until you’re ready to add them to the pot.
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In a Dutch oven or soup pot over medium heat, add chopped red onion, 2 Tablespoons olive oil and ½ teaspoon salt. Stir, cover, and allow to sweat for a few minutes.
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Chop lamb stew meat (or other protein) into bite-sized pieces. Add lamb to the onions, and stir well. Par-cook (uncovered) until lamb turns light brown and “rare”.
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Add dried herbs, spices, tomatoes, beans, garlic, and red wine vinegar, and stir well. Add roasted vegetables and stir again. Cover and let simmer over low heat, stirring occasionally, for about 30 minutes before serving.
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See Cook’s Notes below for additional simmering and serving suggestions. DO add some fun garnishes (above) when serving!
Recipe Notes
- I roast the vegetables separately because I prefer them al dente (lightly firm), and I also like the “layering” of flavors that occurs with this method. Alternatively, the vegetables can be cooked in the soup pot – but cooking them separately from the lamb ensures more even cooking. Move the cooked vegetables to a covered bowl, and then proceed with the onions and lamb as stated above.
- Think “rough chop” when preparing the vegetables versus chopping tiny pieces. The vegetables shrink after roasting, and the rustic texture of this chili is one of the things we love most about it.
- Add an additional can or variety of beans (always reserving the liquid to add later if needed) to this Mediterranean Chili, or just increase the amounts of vegetables and don’t use any beans at all.
- I generally don’t add the reserved bean liquid to this recipe because we like it thicker. But, if you want a thinner consistency, just add a little bean juice, broth or stock (vegetable, chicken, beef, etc.) until it’s just the way you want it.
- The same goes for the seasonings. I like to season as I go to build layers of flavors. Everyone has different preferences, and keep in mind that the canned tomatoes and beans often have their own seasonings, so adjust accordingly.
- If you love herbacious flavors as much as I do, add a few pinches of chopped fresh herbs throughout the preparation in addition to the dried!
- If you’re unable to find the specific canned tomato products above, use what you can find and increase the dried herbs slightly.
- This recipe allows individual ingredients and layers of flavors to shine. The chili powder and red cracked pepper flakes add depth and a little heat without overpowering.
- If preparing this Mediterranean Chili in advance, omit simmering time after combining all ingredients. Allow to cool completely before refrigerating. Heat slowly and simmer briefly – and/or cover and keep warm on the stovetop – to prepare for serving.
I’D LOVE TO KNOW IF YOU TRY THIS RECIPE!
Please leave a note here on the blog in the comments below, or share your creations on Facebook, Pinterest, Instagram, and/or Twitter!
Make sure to use the hashtag #baconfatte and tag @baconfatte in your social media posts!
DO try this Homemade Tzatziki recipe – it’s wonderful with the Mediterranean Chili
and perfect for all kinds of healthy snack cravings!
How about some more warm and wonderful recipes to try?
Signature Butternut Chowder with Corn, Sage and Bacon
Sweet Potato, Apple and Corn Coconut-Curry Chowder
Peruvian Shrimp, Corn and Vegetable Chowder
As always… Enjoy!
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Michele, it took exactly one bite of this delicious chili to instantly know that it would become a favorite in our house. I’m not sure what I like the most about it….the meld of the Mediterranean flavors, the ease with which it all came together or how it got better with every bite. And then the Tzatziki ….. it’s a must for this dish. I posted it on my IG @cannesoleil as you know, but I couldn’t not make comment on your site too.
Thanks for sharing this favorite dish of yours. I followed your recipe closely only deviating a couple of times: I just had to let that lamb knuckle; that was part of the bone-in lamb I bought, simmer for a bit with the chili. And I did toss in a couple dashes of dried herbes de Provence (in addition to the called for herbs) which seems impossible not to do living in the South of France 😉. I couldn’t find the same tinned tomatoes but used a good quality Italian version in it’s place. It all came together perfectly. The only real “mistake” I made was that I made a half of recipe. What was I thinking….we’ve already finished off the first (half) batch and I’m already thinking about the next time I’ll make this Mediterranean Chili.
Thank you so much for sharing, Michele! I’m so happy that you enjoyed the Mediterranean Chili… It’s definitely a favorite of ours, and I’m glad I finally got to share it with everyone! Thanks again!! 🙂
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