Lamb And White Bean Chili

1. 1

   In a

2. 2

   , cook lamb and onion over medium-high heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Transfer lamb mixture to a 3- or 4-qt. slow cooker. Add beans.

3. 3

   In a small bowl, combine salsa, 1-1/2 tablespoons Moroccan seasoning and 1 tablespoon lemon zest. Pour over beans and lamb; stir until well combined. Cook, covered, on low until onions are tender, about 6 hours.

4. 4

   In a small bowl, combine marmalade with remaining remaining Moroccan seasoning and lemon zest; stir into slow cooker. Cook, covered, 15 minutes longer. Sprinkle each serving with parsley, cheese and almonds. If desired, serve with additional red onion and naan or pita bread.

* Per serving · 4 servings · Values may vary.