American Lamb Chili with Sweet Potatoes, Black Beans, & Poblanos


June 24, 2022

Recipe provided by Andrea Slonecker, courtesy of the American Lamb Board (American Lamb Chili with Sweet Potatoes, Black Beans, and Poblanos | American Lamb).


2 tsp Olive oil

1 lb Ground American Lamb

1 Onion, chopped

2 Poblano peppers, seeded & chopped

2 cloves Garlic, minced

2 tbsp Chili powder

2 1/2 cups Lamb stock (i.e. Saffron Road) or low-sodium beef stock

2 14.5 ounces, diced tomatoes

Salt & pepper to taste

1 large Sweet potatoes (12 ounces), peeled & cut into 1/3in cubes

2 14 ounces cans, black beans, drained & rinsed

Optional toppings

Cilantro leaves, chopped

Lime wedges

Avocado, diced

Sour cream

Cheddar cheese, shredded

Broken tortilla chips


1Optional toppings: chopped cilantro leaves, lime wedges, diced avocado, sour cream, shredded cheddar cheese, and broken tortilla chips

2Heat the oil in a large pot over medium-high heat, swirling to coat the bottom. Add the lamb and break it up into chunks. Stir in the onion, poblano, and garlic and sauté until the excess water evaporates, the lamb is browned, and the vegetables are very soft and begin to brown, 15 to 20 minutes. Stir in the chile powder and cook about 30 seconds. Stir in the stock, tomatoes and their juices, 2 teaspoons of salt, and a big pinch of pepper and bring to a boil. Reduce the heat to medium-low, partially cover the pot, and cook for 30 minutes at a gentle simmer.

3Uncover the pot and stir in the sweet potatoes and beans. Continue simmering until the sweet potatoes are tender and the flavors come together, about 30 minutes more. For a thick chili, leave the pot uncovered at this point, or partially cover for a soupier consistency.

4Taste and adjust the seasoning. Serve the chili topped with any of the optional garnishes.