Lamb Chili with Roasted Corn

Name: Lamb Chili with Roasted Corn
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1 servings
Ingredients: 250g ground lamb; 1 small onion, finely chopped; 2 cloves garlic, minced; 1 tbsp tomato paste; 1/2 tbsp ground cumin; 1/2 tsp smoked paprika; 1/2 tsp ground coriander; 1/4 tsp chili powder; 1/4 cup beef or lamb stock; 1 cup fresh or frozen corn kernels; 1 small red bell pepper, diced; 1 tbsp olive oil; 1/4 tsp salt; Pinch black pepper; 1/2 cup crushed tomatoes; 1 tbsp chopped fresh cilantro (optional garnish)

A skillet lamb chili with bold spices, finish with charred corn for sweetness. No beans keeps it lean and intense, nodding to Mediterranean-meets-Southwest flavors. One-pan plan that feels special for a solo dinner.

Total time

40 min

Prep

15 min

Cook

25 min

Serves

lambno-bean chilione-pandinner-for-onegluten-free

Chef’s Pro Tips

Brown the lamb well for deeper flavor.
Finish with a splash of lime for brightness.

Serving Suggestions

Pair with a light green salad and a crusty roll or warm tortillas to complete the meal.

Storage Instructions

Store leftovers in an airtight container in the fridge for up to 2 days; reheat gently.

Nutrition

Estimated, per serving

calories: 520kcal
protein: 28g
carbs: 28g
fat: 30g

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