December 08, 2016


  1. In a large stock pot, heat olive oil. Cook onions and ground lamb over medium heat. When onions are soft and starting to turn brown and the meat is browned, drain well.
  2. Add garlic and season with red pepper flakes, oregano, cumin, cinnamon, chili powder, bay leaf, and salt and pepper to taste.
  3. Sauté for 1 to 2 minutes. Add tomatoes and beans; bring soup to a boil. Reduce heat, simmer for 15 minutes. Garnish bowls with cheese and onion toppings.

Serving Suggestion: Add Oyster crackers or pita crisps for a nice crunch. 

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  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 1 pound ground lamb
  • 3 cloves garlic, minced
  • 1 teaspoon red pepper flakes
  • 1 teaspoon dried oregano
  • 1 teaspoon cumin
  • 1/4 teaspoon cinnamon
  • 4 tablespoons chili powder (or just put a bunch in to taste!)
  • 1 bay leaf
  • 1 can diced tomatoes with juice
  • 3 cups canned kidney beans or chili beans (Bush chili beans is my favorite)
  • Salt and pepper
  • Shredded cheese, for garnish
  • Chopped onion, for garnish

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