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Merguez Lamb Chili

Merguez Lamb Chili
I took this chili to a chili potluck with friends and it was the first to disappear! I was told by the host that the event wasn’t a contest, but if it was a contest, I won.

Submitted by: Christina B. from Chicago, IL
Yield: 10 servings


Featured in this Recipe


  • 1 pound 96% lean ground beef
  • 1 pound ground lamb
  • 1 20oz can crushed tomatoes
  • 1/2 white onion, diced
  • 1 tablespoon minced garlic
  • 2 16-oz cans black beans, drained
  • 1 16-oz bag frozen chopped butternut squash
  • 3 tablespoons butter
  • salt and pepper to taste

Preparation Instructions:

In a stock pot on medium-low heat, melt butter and 3 TBSP Merguez seasoning together. Add garlic and onion; cook for ~5 minutes.

Add both meats, mixing thoroughly and allowing it to brown.

Once reasonably browned, add crushed tomatoes, black beans, and remainder of seasoning, then cover with water or broth.

Allow to simmer for 30 minutes, then add butternut squash.

Simmer for another hour, stirring occasionally, until squash has softened.

Add salt and pepper to taste as needed.

Helpful Hints

Makes enough for a large family or extra to freeze. I use butternut squash and black beans, but have made variations with other vegetables and beans with success.


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