GREEK LAMB AND WHITE BEAN CHILI


1 pound ground lamb
1` cup chopped red onion
3 (15-oz.) cans cannellini beans, rinsed and drained
2 (14-5 0z.) cans diced tomato with garlic, and olive oil. Undrained
1 (12-oz.) jar roasted red peppers, drained and chopped
1-3/4 cups low-sodium beef broth
1/3 cup dry white wine
¼ cup chopped parsley
1 Tbsp. chili powder
2 tsp. salt-free Greek seasoning
1 cup reduced-fat feta cheese


1. In a large non-stick skillet over medium-high heat, cook lamb and onion, stirring until the lamb crumbles and is no longer pink; drain. Place lamb mixture in a 5-or- 5-1/2 quart slow cooker.

2. Process 1 can beans in food processor until smooth; add to slow cooker, Stir in remaining beans, tomatoes, roasted peppers, beef broth, wine, parsley, chili powder, and Greek seasoning.

3. Cover and cook on LOW setting 8 hours. Top with feta cheese just before serving.


Yield: 10 servings.