Slow Cooker Lamb Chili with Feta and Mint

Name: Slow Cooker Lamb Chili with Feta and Mint
Prep time: 8 min
Cook time: 12 min
Total time: 20 min
Yield: 6 servings
Cuisine: Mediterranean
Ingredients: 2 lb (900 g) ground lamb; 2 tbsp (30 ml) olive oil; 1 large (400 g) 1 large yellow onion, diced into ½-inch pieces; 4 cloves (20 g) garlic cloves, minced; 2 tbsp (30 g) tomato paste; 2 tsp (5 g) ground cumin; 1 tsp (2½ g) ground coriander; 1 tsp (2½ g) smoked paprika; ½ tsp (1 g) ground cinnamon; 1 tsp (6 g) salt, for the chili, plus more to taste; ½ tsp (1 g) freshly ground black pepper, for the chili, plus more to taste; 2 cans (28 oz each) (1600 g) canned crushed tomatoes; 1½ cups (360 ml) beef or lamb broth; 1 can (15 oz) (425 g) canned cannellini beans, drained and rinsed; ½ tsp (1 g) red pepper flakes (optional); 6 oz (170 g) crumbled feta cheese, for garnish; ¼ cup loosely packed (10 g) fresh mint leaves, torn or thinly sliced, for garnish; plain yogurt, for serving (optional) (optional)

From the MyKitchenBank Kitchen

A Mediterranean-inspired slow cooker chili built on ground lamb and crushed tomatoes, seasoned with cumin, coriander, and a whisper of cinnamon for depth. The long, gentle cooking melds all the flavors, while crumbled feta cheese and fresh mint added at the end bring brightness and cool, creamy contrast.

Prep: 8 min
Cook: 12 min
Wait: 7 hr 5 min
Total: 7 hr 25 min
Makes: 6 servings (about 9–10 cups)

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Ingredients

6 servings

2 lb (900 g) ground lamb
2 tbsp (30 ml) olive oil
1 large (400 g) 1 large yellow onion, diced into ½-inch pieces
4 cloves (20 g) garlic cloves, minced
2 tbsp (30 g) tomato paste
2 tsp (5 g) ground cumin
1 tsp (2.5 g) ground coriander
1 tsp (2.5 g) smoked paprika
½ tsp (1 g) ground cinnamon
1 tsp (6 g) salt, for the chili, plus more to taste
½ tsp (1 g) freshly ground black pepper, for the chili, plus more to taste
2 cans (28 oz each) (1600 g) canned crushed tomatoes
1½ cups (360 ml) beef or lamb broth
1 can (15 oz) (425 g) canned cannellini beans, drained and rinsed
½ tsp (1 g) red pepper flakes (optional)
6 oz (170 g) crumbled feta cheese, for garnish
¼ cup loosely packed (10 g) fresh mint leaves, torn or thinly sliced, for garnish
plain yogurt, for serving (optional) (optional)

Equipment (5)

Large skillet (10–12 inch)
6-quart (5.7 L) slow cooker
Wooden spoon
Can opener
Measuring spoons and cups

Steps

Before you start

Read the timing: this is a 7-hour slow cooker recipe, so plan to start in the morning or when you'll be home.
Brown the lamb first for deeper flavor; don't skip this step—it builds the foundation for the whole chili.
Have all ingredients prepped and measured before you start cooking (dicing the onion, mincing the garlic, opening the cans, and measuring spices).

1
Brown the lamb
- Heat 1 tbsp of the olive oil in a large skillet over medium-high heat until shimmering.
- Add the 2 lbs ground lamb and cook for 7–8 minutes, breaking it into small pieces with a wooden spoon as it cooks, until it is no longer pink and lightly browned.
- Drain off any excess fat and set the cooked lamb aside.
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Ready when: Lamb is no longer pink and lightly browned; no pink remains in the meat
Tip: Break the meat into small pieces as it cooks so it browns evenly and doesn't clump. This step builds deep, savory flavor that carries through the entire chili.
2
Sauté aromatics and bloom spices
- Return the skillet to medium heat.
- Add the remaining 1 tbsp of olive oil, then add the diced onion.
- Cook for 2 minutes, stirring, until the onion begins to soften.
- Add the minced garlic and cook for 1 minute more until very fragrant.
- Stir in the tomato paste, then add the cumin, coriander, paprika, cinnamon, salt, and black pepper.
- Cook, stirring constantly, for about 1 minute to toast the spices and deepen their flavor.
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Ready when: Spices are fragrant and combined with the tomato paste; mixture is well blended
Tip: Blooming the spices in oil and tomato paste releases their essential oils and intensifies their flavor. Stir constantly so the spices don't burn at the bottom of the pan.
3
Transfer to slow cooker and add ingredients
- Pour the browned lamb and the spiced onion mixture from the skillet into a 6-quart slow cooker.
- Add both cans of crushed tomatoes, the beef broth, and the drained and rinsed beans.
- Stir everything together until well combined and no streaks of spice remain.
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Ready when: All ingredients are combined; the slow cooker is ready to begin cooking
4
Cook on low
- Cover the slow cooker and cook on low for 7 hours.
- The chili will become rich and thick, with the lamb very tender and all the flavors fully melded together.
- The liquid will reduce slightly and the sauce will thicken as it simmers.
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Ready when: Lamb is very tender and breaks apart easily; broth is slightly reduced and thickened; flavors are rich and well-developed
Tip: If your slow cooker runs hot, check the chili at 5–6 hours; it may be fully cooked earlier than 7 hours. You want the lamb tender but the chili not overcooked into a thick paste.
5
Taste and adjust seasoning
- Turn off the slow cooker and let the chili rest for 5 minutes so it cools slightly and is safe to taste.
- Carefully taste a spoonful and adjust salt and black pepper to your liking.
- If you prefer more heat, stir in up to ½ tsp of red pepper flakes and allow it to sit for 1 minute so the heat distributes evenly.
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Ready when: Flavors are balanced and pleasing to your taste
Tip: Taste carefully and add heat gradually—you can always add more red pepper flakes, but you cannot remove them.
6
Serve with toppings
- Ladle the chili into serving bowls.
- Top each bowl generously with crumbled feta cheese (about 1 oz per serving), torn or sliced fresh mint, and a dollop of plain yogurt if desired.
- Serve immediately while hot.
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Tip: Add the feta and mint just before serving so they stay fresh and bright. If added earlier, the feta will soften and the mint will wilt and lose its vibrant flavor and color.

Good to know

Tips

Brown the lamb first for richer, caramelized flavor. Sautéing alone won't give you the depth and color needed to build a chili with real character.
Feta and fresh mint are essential to the Mediterranean identity of this chili—add them fresh at the end, never during cooking, so they stay vibrant, bright, and luxurious.
If your slow cooker runs hot, begin checking the chili at 5–6 hours; it may reach doneness earlier than 7 hours. Overcooked chili can become thick and pasty.
This chili tastes even better the next day as flavors continue to meld and deepen. Make it ahead if you can, and reheat gently before serving with fresh toppings.

Make ahead

You can brown the lamb and prep the aromatics (diced onion, minced garlic, spice blend measured together) up to 1 day ahead. Store them separately in airtight containers in the refrigerator. In the morning, sauté the aromatics if using cold lamb and onion, or combine directly in the slow cooker and proceed as directed. The chili will benefit from overnight aging as flavors continue to meld.

Storage & reheating

Room temperature: up to 2 hours. Refrigerator: up to 4 days in an airtight container. Freezer: up to 3 months (it's best to freeze without the feta and mint; add them fresh when reheating). Reheat gently on the stovetop over medium heat, stirring occasionally, until steaming through. Or reheat in the slow cooker on low for 1–2 hours until warmed through. Add fresh feta and mint just before serving.

Substitutions

ground lamb → Ground beef. Use the same weight (2 lbs / 900g). The chili will be less aromatic and rich; add 1 tsp of dried oregano to the spice blend for additional depth.
crumbled feta cheese → Goat cheese or ricotta. Crumble or dollop in the same amount. The tang will differ—goat cheese brings peppery brightness, ricotta adds creaminess.
fresh mint leaves → Fresh cilantro or fresh parsley. Use the same amount. Cilantro adds bright, peppery notes; parsley is more neutral and mild.
canned cannellini beans → Kidney beans or chickpeas. Use the same amount, drained. Kidney beans add earthiness; chickpeas add nuttiness and a firmer texture.