​Directions:

• Brown lamb in a large skillet over medium heat.
• While meat is browning, mince the garlic and chop the onion.
• Add the onion and garlic to meat once it thoroughly browned.  Make sure to allow garlic to sit a minimum of 8 minutes after mincing before adding to heat (this allows for formation of phytonutrients).
• Shred carrot into meat mixture and sauté.
• Add chick peas, cumin, cinnamon, coriander, and red pepper flakes and cook for a few minutes.  
• Add arugula and cover with lid to help wilt the greens for about 1 minute.  
• Remove lid and mix thoroughly....cook an additional 3-5 minutes.
• Serve into bowls and garnish with 1/4 of cilantro and 1-2 slices of lemon.

 

Ingredients:  
1 quart chicken stock
1 lb. chicken breast 
2 cans great northern beans
1 can sweet corn
2 tbsp dried oregano
1 tbsp cumin
​1/2 tsp garlic powder
​Salt to taste

Directions:
First, cube or shred chicken and place in stock pot with broth.  Simmer at medium/high heat until chicken is done (if you are starting with cooked chicken you can mix all ingredients except cilantro and heat to a simmer).  

Drain beans and corn into a colander and rinse with cold water then add to stock pot.  Next, add cumin and oregano and simmer on medium/low heat for approximately 20 minutes until slightly thickened.  

While cooking go ahead and chop cilantro and add to chili, allow to cook 1-2 minutes.  Serve with lime, red peppers, cilantro leaves, sour cream and cheese.