Caribbean Red Bean Chili With Lamb

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 2 tablespoons achiote oil (achiote oil) or 2 tablespoons vegetable oil (achiote oil)
• 1/2 cup sofrito sauce (sofrito (daisy martinez)) or 1 onion, finely chopped (sofrito (daisy martinez))
• 1 (14 ounce) can diced tomatoes (leave whole or puree in food processor)
• 2 garlic cloves, crushed
• 1 1/4 cups dry wine or 1 1/4 cups beer
• 1 1/4 cups chicken broth or 1 1/4 cups vegetable broth
• 1 cup red lentil
• 2 sprigs fresh thyme or 1 teaspoon dried thyme
• 2 teaspoons ground cumin
• 3 tablespoons soy sauce
• 1/2 hot chili peppers or 1 jalapeno pepper, seeded and minced
• 1 teaspoon pumpkin pie spice or 1 teaspoon chinese five spice powder or 1/2 teaspoon ground cinnamon and 1/4 tsp ground ginger and 1/4 tsp ground nutmeg
• 1 tablespoon oyster sauce (optional)
• 15 1/2 ounces canned red kidney beans, rinsed and drained
• 2 teaspoons sugar (or 1 packet splenda)
• salt
• 1/2 lb cooked lamb, cubed
• cooked rice, for serving (with corn)

Recipe

• 1 heat oil in a large saucepan, over medium heat; add sofrito (or onion) and cook until slightly softened, about 3 minutes.
• 2 add tomatoes and garlic and cook for 10 minutes; stir in wine (or beer), and broth.
• 3 stir in the lentils, thyme, cumin, soy sauce, chili, spices and oyster sauce, if using.
• 4 cover, reduce heat, and simmer until lentils are tender and flavors develop, about 40 minutes, stirring occasionally; if lentils dry out, add water.
• 5 stir in kidney beans and sugar (or splenda) and cook for 10 minutes more.
• 6 season with salt, if desired, stir in lamb to heat through.
• 7 serve over rice and corn.