1 cup pitted kalamata olives, diced (or leave whole if you prefer)
2 28 oz. can of diced tomatoes
sea salt and fresh ground pepper, to taste
Sautée your lamb in a large skillet or medium pot over medium-high heat. I find that ground lamb is usually fatty enough not to require any additional cooking fat, but feel free to add some if you feel it’s needed.
When fat begins rendering, add onion and garlic.
When meat is nearly done being pink, add spices and stir to combine.
Add zucchini and olives. If you really like olives, add a splash of the olive liquid to the pot.
When zucchini is just beginning to soften, add the tomatoes.
Allow chili to come back up to bubbling, then reduce heat to medium-low, cover, and simmer for at least 20 minutes.
Adjust seasoning to your taste with salt and pepper and serve.