1 lb ground lamb
1 medium sweet onion, chopped or 2 tablespoons of dried onion flakes
1 large green bell pepper, chopped
1 can stewed tomatoes, undrained
1, 8‐oz can tomato sauce
Approximately 1 cup water
1, 16‐oz can blackbeans, undrained or use ½ lb dried blackbeans soaked overnight
1, 16‐oz can red kidney beans, undrained or use ½ lb dried red kidney beans soaked overnight
1 cup frozen whole kernel corn or freshly shucked and cobbed sweet corn
2 cloves garlic, minced or 2 tablespoons garlic powder
1 tablespoon chili powder, depending on taste
1 tablespoon ground cumin
1 teaspoon chopped fresh or dry cilantro
½ teaspoon kosher salt
½ teaspoon ground black pepper
⅛ teaspoon ground red cayenne pepper
1 tablespoon olive oil
1. In a medium skillet, heat 1 tablespoon of olive oil over medium to high heat. Add the onion, bell pepper, lower the heat, and sauté for about 10 minutes until nicely browned and caramelized. Be careful to not allow onions to stick to skillet. Dump sautéed` peppers and onions into a large stew pot.
2. In stew pot with vegetables add stewed tomatoes, tomato sauce, water, kidney beans, and blackbeans. Start to simmer on low heat.
3. Place the ground lamb in the skillet used to sauté vegetables. Start to brown while mixing in the garlic, chili powder, cumin, cilantro, salt, pepper, and cayenne pepper.
4. Once well browned, add meat mixture to stew pot mixture. If mixture seems to be a little too thick (Consistency should be that of a thick soup.) additional tomato sauce may need to be added to prevent sticking. Bring soup to a simmer and simmer for 1 hour, stirring occasionally. If a hotter taste is desired, adjust with pepper, chili powder, and/or Tabasco® Sauce while simmering.