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.