Lamb and Black Bean Chili with Assorted Salsas and

Name: Lamb and Black Bean Chili with Assorted Salsas and Blue Corn Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup olive oil; 2 1/2 pounds lamb from the leg, boned and cut into 1/4-inch cubes; 1 1/2 large red onion, finely diced; 6 cloves garlic, finely chopped; 1 cup dark beer; 1 (16-ounce) can whole tomatoes, drained and pureed; 1 tablespoon chipotle puree; 3 tablespoons ancho chile powder; 1 tablespoon pasilla chile powder; 1 tablespoon ground cumin; 4 cups chicken stock; 2 cups cooked or canned black bean; Salt and freshly ground pepper; 2 red onions, finely diced; 1 tablespoon minced garlic; 1 jalapeno pepper, finely diced; 1/4 cup freshly squeezed lime juice; Salt and pepper; 3 tablespoons finely chopped cilantro; Tri-Color Salsa (recipe follows); Avocado Relish (recipe follows); 2 ripe tomatoes, diced; 2 yellow tomatoes, diced; 2 tomatillos, diced; 2 cloves garlic, finely chopped; 2 small serrano chile, finely diced; 2 tablespoons fresh lime juice; 1 teaspoon honey; 2 tablespoons chopped cilantro; Salt and freshly ground pepper

Start your day right with this Lamb and Black Bean Chili with Assorted Salsas and Blue Corn Muffins recipe. Made with olive oil, red onion, garlic and d…

This Lamb and Black Bean Chili with Assorted Salsas and Blue Corn Muffins relies on simple, everyday ingredients such as olive oil, garlic, finely chopped, dark beer and chipotle puree. It comes together quickly and makes 4 servings, at about 1821 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It works as a light main on its own or as a starter alongside crusty bread, and it's just as good for a cozy night in as it is for feeding a crowd. Leftovers keep well, so it's a smart choice for meal prep too.

Updated Jun 30, 2026

Serves 4 Soups & Stews

Servings: persons

1/4 cup olive oil
2 1/2 pounds lamb from the leg, boned and cut into 1/4-inch cubes
1 1/2 large red onion, finely diced
6 cloves garlic, finely chopped
1 cup dark beer
1 (16-ounce) can whole tomatoes, drained and pureed
1 tablespoon chipotle puree
3 tablespoons ancho chile powder
1 tablespoon pasilla chile powder
1 tablespoon ground cumin
4 cups chicken stock
2 cups cooked or canned black bean
Salt and freshly ground pepper
2 red onions, finely diced
1 tablespoon minced garlic
1 jalapeno pepper, finely diced
1/4 cup freshly squeezed lime juice
Salt and pepper
3 tablespoons finely chopped cilantro
Tri-Color Salsa (recipe follows)
Avocado Relish (recipe follows)
2 ripe tomatoes, diced
2 yellow tomatoes, diced
2 tomatillos, diced
2 cloves garlic, finely chopped
2 small serrano chile, finely diced
2 tablespoons fresh lime juice
1 teaspoon honey
2 tablespoons chopped cilantro
Salt and freshly ground pepper
2 Haas avocados, coarsely chopped
3 tablespoons finely chopped red onion
1 jalapeno pepper, finely diced
3 tablespoons fresh lime juice
2 tablespoons finely chopped cilantro
Salt and freshly ground pepper
2 ounces (1/2 stick) unsalted butter
3 tablespoons onion, finely diced
1 cloves garlic, finely chopped
1/2 cup milk
2 large eggs
1/4 cup red bell pepper, finely diced
1 jalapeno peppers, finely diced
1/4 cup fresh or frozen corn, thawed
1 tablespoon finely chopped cilantro leaves
3/4 cup blue cornmeal (can substitute yellow)
1/2 cup all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon granulated sugar

1
Heat the oil in a medium saucepan over high heat.
2
Add the lamb, season with salt and pepper and cook until seared and brown on all sides.
3
Remove the lamb to a plate with a slotted spoon.
4
Red Onion Relish: Add the onions and garlic to the pan and cook until soft.
5
Return the lamb, add the beer and cook until reduced.
6
Add the tomatoes, chipotle, chile powders, cumin and chicken stock, stir well and simmer for 45 minutes.
7
Add the beans and continue cooking for 15 minutes.
8
Season with salt and pepper to taste.
9
Combine all ingredients in a bowl.
10
Let sit 30 minutes before serving.
11
Combine all ingredients in a medium bowl.
12
Let rest 30 minutes before serving.
13
Combine all ingredients in a medium bowl.
14
Set a rack in the middle of the oven and preheat to 400 degrees F. Grease a 6 slot muffin pan with non-stick vegetable spray.
15
In a small saucepan, melt the butter.
16
Add the onions and garlic and cook until soft.
17
In a large mixing bowl, whisk together the milk, eggs, bell pepper, jalapeno, corn and cilantro.
18
Whisk in the butter mixture.
19
In a separate bowl, stir together the cornmeal, flour, baking powder, soda, salt and sugar.
20
Mix into the liquid mixture.
21
Divide the batter evenly among the muffins slots and bake for 16 minutes or until set, turning the pan once for even baking.

1821

kcal

Calories

103

Fat

Carbs

162

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 51 ingredients. The key ingredients include: 1/4 cup olive oil, 2 1/2 pounds lamb from the leg, boned and cut into 1/4-inch cubes, 1 1/2 large red onion, finely diced, 6 cloves garlic, finely chopped, and more.

Yes, Lamb and Black Bean Chili with Assorted Salsas and Blue Corn Muffins falls under the Soups & Stews category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Quick Info

Servings
4 servings
Calories
1821 kcal
Category
Soups & Stews

Eats Now Editorial Team

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