This was one of the first meals I made for my latest Whole30. As I’ve mentioned before, ground meat during a Whole30 will save your life, and lamb switches things up nicely from beef.
It’s simple, quick, a little bit different, and a whole lot of tasty. Just the thing for your busy life, whether you’re Whole30ing or not. Makes fantastic leftovers.
As always during your Whole30, check your labels! Some olives have weird things added, like canola oil.
1 pound ground lamb
1 small onion, diced
3 garlic cloves, 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
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!
See?! Told you it was easy!