Quick Bean & Lamb Chili

1 pound ground lamb
2 tablespoons olive oil
salt and pepper
5 cloves garlic, smashed
½ cup celery, minced
½ cup carrots, minced
½ tablespoon ground cumin
½ teaspoon cayenne pepper
Two 15.5 – ounce cans kidney beans, rinsed
One 12 – ounce can tomato puree
1 cup beef broth
sour cream to garnish

Heat the oil in a large non-stick pot over medium-high heat. Add the lamb and cumin. Season with salt and pepper. When lamb begins to brown, add the garlic, celery, and carrots. Cook until vegetables begin to soften and add the cumin and cayenne pepper. Pour in the beans, tomato puree and broth and bring to a boil. Turn down and let simmer an additional 10 minutes. Ladle the chili into bowls and top with a dollop of sour cream.