Mediterranean Lamb Slow Cooker Sweet Potato Bean Chili
By Emma Carter
Mediterranean Lamb Slow Cooker Sweet Potato Bean Chili combines lean cubed lamb with sweet potatoes, cannellini beans, and aromatic Mediterranean seasonings. Simmered low and slow, the ingredients meld together into a hearty and warming dish finished with fresh parsley and a splash of lemon juice.
Why You’ll Love This Mediterranean Lamb Slow Cooker Sweet Potato Bean Chili Recipe
- Features tender lean lamb cubes slow-cooked to perfection
- Combines hearty sweet potato and cannellini beans in one pot
- Spiced with cumin, smoked paprika, oregano, and cinnamon
- Bright finish with fresh parsley and lemon juice
- Minimal prep work required before setting the slow cooker
What you’ll need
- 1 1/2 lb lean lamb, cut into small cubes Cut evenly into bite-sized pieces for consistent cooking.
- 1 medium sweet potato, peeled and diced Dice uniformly so it softens evenly alongside the lamb.
- 1 can (15 oz) cannellini beans, drained and rinsed Rinsing removes excess canning liquid before adding to the pot.
- 1 can (14.5 oz) diced tomatoes
- 1 small onion, diced
- 3 garlic cloves, minced
- 1 red bell pepper, diced
- 2 cups low-sodium beef or vegetable broth Either low-sodium beef or vegetable broth provides the liquid base.
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1/2 tsp ground cinnamon
- 1/2 tsp black pepper
- 3/4 tsp salt
- 2 tbsp chopped parsley
- 1 tbsp lemon juice Stirred in at the very end to add brightness.
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Keep it simple
- Slow cooker
- Chef's knife
- Cutting board
- Measuring spoons and cups
Step-by-step instructions
Preparing this slow cooker meal requires combining the main ingredients and spices directly in the slow cooker insert, letting it cook until the meat is completely tender, and adding fresh finishes just before dishing up.
- 1Step 1
Add the lamb, sweet potato, beans, tomatoes, onion, garlic, bell pepper, broth, cumin, paprika, oregano, cinnamon, black pepper, and salt to the slow cooker.
- 2Step 2
Stir well, cover, and cook on LOW for 7 to 8 hours or HIGH for 4 to 5 hours, until the lamb is tender and the sweet potato is soft.
- 3Step 3
Stir gently and adjust salt and pepper to taste.
- 4Step 4
Finish with parsley and lemon juice just before serving.
- 5Step 5
Serve warm in bowls.
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Tips for a better result
- Ensure the lamb is cut into uniform cubes so it cooks at the same rate as the sweet potato.
- Add the fresh parsley and lemon juice right at the end to keep their flavors vibrant.
- Taste and adjust salt and pepper after cooking before serving in bowls.
Variations & substitutions
- Garnish each bowl with extra freshly chopped parsley.
- Serve alongside warm flatbread or crusty bread.
Serving suggestions
Ladle warm into individual bowls directly from the slow cooker, finishing with the fresh chopped parsley and lemon juice just before plating.
Storage & reheating
Store leftovers in an airtight container in the refrigerator and reheat gently before serving.
Quick recipe answers
How long does this chili need to cook?+
Cook on LOW for 7 to 8 hours or on HIGH for 4 to 5 hours until the lamb is tender and sweet potatoes are soft.
Can I use vegetable broth instead of beef broth?+
Yes, the recipe allows for either low-sodium beef broth or low-sodium vegetable broth.
When do I add the lemon juice and parsley?+
Stir in the chopped parsley and lemon juice at the very end just before serving.
With its balance of tender lamb, wholesome sweet potatoes, and fragrant spices, this slow cooker chili provides a straightforward, flavorful dinner that finishes with a bright lift of lemon and fresh herbs.
Mediterranean Lamb Slow Cooker Sweet Potato Bean Chili
Slow-cooked lean lamb simmered with tender sweet potato, cannellini beans, warm Mediterranean spices, diced tomatoes, fresh parsley, and bright lemon juice.
Ingredients
- 1 1/2 lb lean lamb, cut into small cubes
- 1 medium sweet potato, peeled and diced
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes
- 1 small onion, diced
- 3 garlic cloves, minced
- 1 red bell pepper, diced
- 2 cups low-sodium beef or vegetable broth
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1/2 tsp ground cinnamon
- 1/2 tsp black pepper
- 3/4 tsp salt
- 2 tbsp chopped parsley
- 1 tbsp lemon juice
Instructions
- Add the lamb, sweet potato, beans, tomatoes, onion, garlic, bell pepper, broth, cumin, paprika, oregano, cinnamon, black pepper, and salt to the slow cooker.
- Stir well, cover, and cook on LOW for 7 to 8 hours or HIGH for 4 to 5 hours, until the lamb is tender and the sweet potato is soft.
- Stir gently and adjust salt and pepper to taste.
- Finish with parsley and lemon juice just before serving.
- Serve warm in bowls.
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