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Ingredients

2 pounds lamb stew meat, cut into chunks
Salt and pepper to taste
1 tablespoon expeller-pressed canola oil
1 green bell pepper, cored, seeded and chopped
1 Poblano or Anaheim pepper, seeded and chopped (optional)
1 red bell pepper, cored, seeded and chopped
1/2 medium yellow onion, chopped
1 jalapeño pepper, seeded and chopped
2 cloves garlic, finely chopped
1 tablespoon ancho chile powder
1/2 teaspoon dried oregano
1/4 teaspoon ground coriander
1/2 teaspoon ground cumin
1 cup low-sodium chicken broth
1 tablespoon Worcestershire sauce
1/2 tablespoon brown sugar
1 (14.5-ounce) can crushed fire roasted tomatoes
1 (7-ounce) can chipotle sauce OR 2 tablespoons adobo sauce from a can of chipotles in adobo
1 dried bay leaf
1 (15-ounce) can black beans, drained and rinsed
1 (15-ounce) can red kidney beans, drained and rinsed
1/3 bunch green onions, green parts only, thinly sliced
3 tablespoons chopped cilantro

Description

Enjoy Tender Lamb Slowly Simmered Along With A Variety Of Chile Peppers And Spices In This Not So Common Chili Version. Interestingly, Lamb Meat In Chili Dates Back To The 1880's Versions Cooked By Some Of The San Antonio Chili Queens. Try Substituting Da

Wholefoods