3 tablespoons extra-virgin olive oil or grapeseed oil
1 pound lean ground lamb
1 large red onion, diced
4 cloves garlic, minced
1 small eggplant, diced (4 cups)
1 onion, finely chopped
2 poblano peppers, seeded and diced(or 2 small green bell peppers)
1 small bunch cilantro, cleaned
2 small jalapeños, seeded, if desired, and finely chopped
3 tablespoons chili powder
2 tablespoons paprika
2 teaspoons ground cumin
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1 14-ounce can no-salt-added diced tomatoes

1 15-ounce can no-salt-added cannellini beans, rinsed
1 15-ounce can no-salt black beans, rinsed
4 cups water

Lemon or lime wedges
Freshly sliced radish
Fresh cilantro

Heat oil in a large cast-iron pot over medium-high heat. Add ground lamb, onion and garlic. Cook, stirring and breaking up the meat with a wooden spoon, until the meat is no longer pink, 3 to 5 minutes.

Add eggplant, and cook, stirring occasionally, until the eggplant is starting to soften, 5 to 7 minutes.

Add peppers, chili powder, paprika, cumin, cinnamon, allspice and salt and cook, stirring, until aromatic, 30 seconds to 1 minute.

Stir in tomatoes and beans.

When thoroughly mixed, transfer chili to slow cooker set for 4 hours on high. When done, serve with cilantro, sliced radish and lemon or lime wedges and our gluten-free cornbread.