lamb chili recipe with Creamy Smoked Paprika & Roasted Red Pepper Swirl

Name: lamb chili recipe
Prep time: 20 min
Cook time: 1 h 5 min
Total time: 1 h 25 min
Cuisine: american
Ingredients: 2 tbsp olive oil; 1.5 lbs ground lamb shoulder; 1 large yellow onion, finely chopped; 3 cloves garlic, minced; 1 large green bell pepper, diced; 1 medium jalapeño, seeded and minced; 2 tbsp chili powder; 2 tsp ground cumin; 1 tsp dried oregano; 1 tsp smoked paprika; 2 tbsp tomato paste; 1 (28 oz) can crushed tomatoes; 1.5 cups vegetable stock; 1 (15 oz) can kidney beans, rinsed; 1 (15 oz) can black beans, rinsed; Salt and pepper, to taste; 1 large red bell pepper (for swirl); 0.75 cup full-fat Greek yogurt; 1 tsp fresh lemon juice; 0.5 tsp smoked paprika (for swirl); 0.5 cup fresh cilantro, chopped (for garnish)

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I’ve always loved making chili, but I wanted to find a recipe with a deeper, richer flavor than the standard beef version. This hearty lamb chili recipe delivers on that goal, offering a rich aroma and satisfying texture that feels like a big hug in a bowl. The secret is using ground lamb, which provides a deep, savory foundation that stands up beautifully to robust spices like chili powder and smoked paprika. This simple one-pot meal is perfect for a cozy weeknight dinner and has a unique twist: a creamy roasted red pepper swirl that adds a cool, complex contrast. It’s easy enough for a weeknight and flavorful enough for entertaining, ensuring everyone at the table asks for seconds.

Ingredients

30 ml (2 tbsp) olive oil
Used for browning the lamb and sautéing the vegetables.
700 g (1.5 lb) ground lamb shoulder
Opt for ground lamb shoulder for a richer, more robust flavor. The higher fat content (around 80/20) keeps the lamb chili moist and flavorful as it simmers.
1 large (200 g) yellow onion, finely chopped
3 cloves (15 g) garlic, minced
1 large (180 g) green bell pepper, diced
These form the aromatic base (soffritto) for the chili; dice finely to ensure they soften completely during cooking.
1 medium (50 g) jalapeño, seeded and minced (wear gloves)
Adds a pleasant heat to balance the richness of the lamb. Seeding removes most of the capsaicin, making it family-friendly; keep some seeds for extra heat if preferred.
30 g (2 tbsp) chili powder
10 g (2 tsp) ground cumin
5 g (1 tsp) dried oregano
5 g (1 tsp) smoked paprika, plus extra for garnish
These spices are crucial for building the classic chili flavor profile. Smoked paprika adds a deep, smoky undertone that pairs exceptionally well with lamb.
30 g (2 tbsp) tomato paste
Cooked out with the spices, tomato paste adds concentrated umami flavor.
800 g (28 oz) can crushed tomatoes
Provides the liquid base for the chili; use crushed tomatoes for a thick, hearty texture.
350 ml (1.5 cups) vegetable stock
Use vegetable stock for a lighter flavor, or beef stock for a richer, more robust lamb chili recipe base.
400 g (15 oz) can kidney beans, rinsed and drained
400 g (15 oz) can black beans, rinsed and drained
Canned beans are convenient and provide a hearty, filling texture. Rinse thoroughly to remove excess sodium and starchy residue.
5 g (1 tsp) sea salt, or to taste
2 g (0.5 tsp) freshly ground black pepper, or to taste
Seasoning at the end allows you to adjust the flavor after the chili has simmered down.
FOR THE CREAMY SMOKED PAPRIKA & ROASTED RED PEPPER SWIRL:
1 large (200 g) red bell pepper
200 g (0.75 cup) full-fat Greek yogurt (or strained plain yogurt/sour cream if that’s what’s in the fridge)
5 ml (1 tsp) fresh lemon juice
2.5 g (0.5 tsp) smoked paprika
1 g (0.25 tsp) sea salt
The swirl adds creaminess, tang, and visual appeal; Greek yogurt provides the perfect thick base.
FOR GARNISH:
30 g (0.5 cup) fresh cilantro, chopped
Adds a fresh, bright flavor contrast at the end.

Instructions

Prepare the Roasted Red Pepper Swirl Ingredients: Preheat your oven to 200°C (400°F). Place the red bell pepper on a baking sheet and roast for 20-25 minutes, turning occasionally, until the skin is blistered and charred in spots. Transfer the roasted pepper to a bowl, cover with plastic wrap to steam for 10 minutes, then peel, core, and seed before setting aside.
Brown the Lamb: Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the ground lamb and cook for 8-10 minutes, breaking it up with a spoon, until deeply browned and no pink remains. Drain off most of the excess fat, leaving about 1 tablespoon in the pot, as lamb fat can be quite rich.
Sauté Aromatics and Vegetables: Add the chopped onion, green bell pepper, and minced jalapeño to the pot. Sauté over medium heat until the vegetables soften and become translucent, about 8-10 minutes. Stir occasionally to prevent sticking and scrape up any browned bits from the bottom of the pot.
Add Spices and Tomato Paste: Stir in the chili powder, ground cumin, dried oregano, and 1 teaspoon of smoked paprika. Cook for 1 minute, stirring constantly, until the spices become fragrant. Add the tomato paste and cook for another 2 minutes, stirring, to deepen its flavor and toast it lightly.
Simmer the Chili: Pour in the crushed tomatoes and vegetable stock. Add the rinsed and drained kidney and black beans. Stir well to combine all ingredients, then bring the mixture to a simmer. Reduce the heat to low, cover the pot, and cook for at least 45 minutes, or up to 1.5 hours, stirring occasionally, allowing flavors to meld and deepen. If the lamb chili looks too thick during simmering, add a splash of extra stock or water. If it looks too thin, cook uncovered for the last 15 minutes to reduce. Season with sea salt and black pepper to taste at the end.
Prepare the Swirl: While the lamb chili simmers, prepare the Creamy Smoked Paprika & Roasted Red Pepper Swirl. In a small food processor or blender, combine the roasted and peeled red bell pepper, Greek yogurt, lemon juice, 0.5 teaspoon smoked paprika, and 0.25 teaspoon sea salt. Blend until completely smooth and creamy; adjust seasoning if needed.
Serve and Garnish: Ladle the hot lamb chili into deep bowls. Place a generous dollop of the Creamy Smoked Paprika & Roasted Red Pepper Swirl on top of each serving. Create light swirls with a spoon, then garnish generously with fresh chopped cilantro and a light dusting of extra smoked paprika.

Why Lamb Chili is a Richer Alternative

The deep, earthy flavor of ground lamb provides a complexity that ground beef or turkey chili simply can’t match. This makes for a richer, more sophisticated dish than basic chili. Lamb’s higher fat content ensures the chili stays moist and tender, even with long simmering times. The smoky paprika and cumin in this specific lamb chili recipe enhance its natural flavor profile beautifully. The roasted red pepper swirl balances the richness for a unique, creamy contrast.

Make-Ahead Tips & Storage

Refrigeration: Leftover lamb chili tastes better the next day as the spices continue to meld. Store in an airtight container for 3-4 days in the fridge for easy dinner ideas later in the week.

Freezing: This healthy chili freezes extremely well. Cool completely, transfer to a freezer-safe container or bag, and store for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stovetop or in the microwave for quick meals.

Swirl Storage: The Creamy Smoked Paprika Swirl can be made up to 3 days in advance and stored separately in an airtight container in the refrigerator. Do not freeze the swirl, as freezing causes dairy to separate and become grainy upon thawing.

How to Serve This Hearty Chili

The key to serving this lamb chili recipe is the creamy smoked paprika swirl. It adds a cool, tangy contrast to the rich, spicy flavor. Classic side dishes like cornbread or rice complement the meal perfectly, turning this into a high-protein, family-friendly dinner. For extra flair, consider using it as a filling for baked potatoes or a burrito bowl. Other toppings include shredded cheddar, sliced green onions, or extra sour cream.

FAQs

Can I use different beans?

Yes, you can easily swap the kidney and black beans for pinto beans, Great Northern beans, or a mix of three different types. Just ensure you rinse and drain them well before adding them to the pot.

Can I make this recipe milder?

Yes, for a milder chili, omit the jalapeño entirely. For a spicier version, leave the seeds and membrane in the jalapeño when mincing. The lamb chili recipe already has robust flavor, so you can adjust the heat to your preference.

Is this recipe gluten-free?

Yes, provided you ensure your vegetable stock and chili powder do not contain any added starches or gluten ingredients. This recipe naturally excludes gluten and can be served with rice or gluten-free cornbread for a low-carb meal option.

Can I freeze the leftovers?

Yes, this lamb chili recipe freezes beautifully. Cool completely before transferring to freezer bags or containers. Reheat gently on the stovetop over medium heat until steaming hot.

How do I fix watery chili?

If your chili is too watery after simmering, remove the lid and increase the heat slightly during the last 15-20 minutes to allow more liquid to evaporate. I usually let mine simmer uncovered for a few minutes while I’m getting the table ready.

Can I make the swirl without roasting the pepper?

No, roasting the pepper first is essential for developing the deep, sweet flavor and achieving the soft texture necessary for a smooth swirl. Canned roasted red peppers can be used as a shortcut, but fresh roasting gives superior results.

Conclusion

This lamb chili recipe offers a comforting and satisfying meal perfect for a cozy night in. The ground lamb creates a hearty base, while the simple addition of the creamy smoked paprika swirl elevates it with minimal effort. This easy dinner idea is perfect for meal prep, as it tastes even better the next day. Save this recipe on Pinterest for a go-to family dinner.