Lamb Chili

This recipe needs to be started ahead so the lamb gets tender. Members can do all the vegetable chopping and complete the recipe. If you use ground lamb, it can be made in under an hour and the members can do the entire recipe. For a low carb version, omit the beans.


coconut oil (enough to coat the pot)
1 tablespoon
1 tablespoon
1 teaspoon
1⁄2 teaspoon
hot chili powder (or to taste)
1 teaspoon
1 pound
lamb (diced, or use ground lamb for quicker version)
onions (diced)
piece of ginger (minced)
yellow summer squash (diced)
bell peppers (diced)
1 can
diced tomatoes (28 oz can)
1 pound
navy beans cooked ahead (reserve the liquor; can use two cans instead)
salt and pepper (to taste)
fresh cilantro for garnish (optional)
large servings


Heat the coconut oil in a large soup pot and fry the spices for a few seconds. Don’t let them get smoky. Add onions and ginger and cook for a few minutes. Stir occasionally. Add the meat and brown for a few minutes. Stir occasionally.Add tomatoes and liquor from beans and simmer until meat is fork tender. This may take an hour. Add a little water if needed. Add vegetables and simmer, for about another 10–15 minutes. Add salt and pepper to taste, and cilantro if desired for garnish.

Dietary Preferences: