February 16, 2022•321 words
- 2 tablespoons olive oil
- 1 medium onion finely diced
- 1 pound ground lamb
- 4 garlic cloves minced
- 1-2 tablespoon harissa (Moroccan chile paste)
- 1 tablespoon ground cumin
- 2 teaspoons sea salt
- One 28-ounce cans fire roasted diced tomatoes
- One 15-ounce cans chickpeas rinsed and drained
- 1 medium sweet potato peeled and cut into ½-inch cubes (about 2 cups)
- 2 cups beef stock or water
- 2 cups frozen or fresh chopped kale
- 2 tablespoons lemon juice
- Greek yogurt for serving
- In a large stockpot or Dutch oven, heat the oil. Sauté the onion over medium-high heat until soft, about 5 minutes. Push the onions to the sides of the pan and add the lamb. Cook the meat, breaking apart with your spatula, until nicely brown and cooked through, 5 minutes. Add the garlic, harissa (add more if you like spicy chili), cumin, and salt. Cook for 1 minute, or until the spices are fragrant. Carefully pour in the tomatoes and simmer, scrapping up any brown bits on the bottom of the pan, until the liquid has reduced, 15 minutes.
- Stir in the chickpeas, sweet potatoes, and kale. Cover with the stock. Bring to a boil, turn the heat to low, and simmer uncovered for 15 to 20 minutes, or until the sweet potatoes are tender and the chili has thickened. Remove from the heat, stir in the lemon juice, and taste for seasoning.
- Serve the chili with Greek yogurt and garnish with fresh chopped parsley or cilantro.
To make this in a slow cooker or crock pot, simply continue through step 2, omitting the sweet potatoes and kale. Cook on low for 8 hours. When ready to eat, stir in the sweet potatoes and kale and cook on high until the potatoes are tender, about 30 minutes.