Lamb and Olive Chili

  • Servings : 4
  • Prep Time : 0m
  • Cook Time : 4m
  • Ready In : 0m
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1) Sauté your lamb in a large skillet or medium pot over medium-high heat. I find that ground lamb is usually fatty enough not to require any additional cooking fat, but feel free to add some if you feel it’s needed. When fat begins rendering, add onion and garlic.

2) When meat is nearly done being pink, add spices and stir to combine. Add zucchini and olives. If you really like olives, add a splash of the olive liquid to the pot. When zucchini is just beginning to soften, add the tomatoes. Allow chili to come back up to bubbling, then reduce heat to medium-low, cover, and simmer for at least 20 minutes. Adjust seasoning to your taste with S&P and serve it up!


  • 1 lb. ground lamb
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 1 Tbsp. dried oregano
  • 2 tsp. garlic powder
  • 1 tsp. ground allspice
  • 1 large or 2 small zucchini, diced
  • 1/2 cup pitted kalamata olives, diced (or leave whole if you prefer)
  • 1 28 oz. jar/box/can of diced tomatoes (a 14 oz. can would probably be fine too)
  • sea salt and fresh ground pepper, to taste


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Recipe Comments

Comments (4)

  1. posted by praternick on January 21, 2013

    This is amazing. Subbed lamb for beef, and added pineapple and avocado. AMAZING.

  2. posted by cyndads on January 29, 2013

    This was outstanding! The lamb was key over any other meat as it has sooooo much flavour! I used organic olives with some of the juice, and also added in organic green peppers and mushrooms. Then served it over roasted spaghetti squash! Great meal!!!

  3. posted by PaleoWare on February 8, 2013

    This is THE best damn chili I’ve ever had in my life. Never tasted anything like it. Do yourself a favor and make this as soon as possible. I used lamb, but I’m sure you could replace that with beef, turkey, bison, whatever! Excellent.

  4. posted by saab693 on July 4, 2013

    Loved this! I had some leftover sausage which I threw in too!

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