Lamb And White Bean Chili

• 1 pound ground lamb
• 1 cup coarsely chopped red onion
• 1 can (15 ounces) cannellini beans, undrained
• 1 jar (16 ounces) mild chunky salsa
• 3 tablespoons Moroccan seasoning (ras el hanout), divided
• 4-1/2 teaspoons finely chopped lemon zest, divided
• 3 tablespoons orange marmalade
• 1/4 cup minced fresh parsley
• 1/4 cup crumbled goat cheese
• 2 tablespoons sliced almonds
• Additional chopped red onion and toasted naan flatbread or pita bread, optional

1. In a
2. , cook lamb and onion over medium-high heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Transfer lamb mixture to a 3- or 4-qt. slow cooker. Add beans.
3. In a small bowl, combine salsa, 1-1/2 tablespoons Moroccan seasoning and 1 tablespoon lemon zest. Pour over beans and lamb; stir until well combined. Cook, covered, on low until onions are tender, about 6 hours.
4. In a small bowl, combine marmalade with remaining remaining Moroccan seasoning and lemon zest; stir into slow cooker. Cook, covered, 15 minutes longer. Sprinkle each serving with parsley, cheese and almonds. If desired, serve with additional red onion and naan or pita bread.

ground lamb, red onion, cannellini beans, chunky salsa, hanout, lemon zest, orange marmalade, fresh parsley, goat cheese, almonds, red onion

Taken from www.tasteofhome.com/recipes/lamb-and-white-bean-chili/ (may not work)