Curried Chili

Here is a new take on a big, cozy pot of chili that I absolutely cannot get enough of — Curried Chili!

Curried Chili

This Curried Chili is a fusion recipe that combines classic Texas Chili with the flavors of an Indian Curry. It’s got the perfect amount of spice, is bustling with flavor, and I really think you’ll just love it! Not to mention, SO EASY. 

My husband told me this was the “best Chili he’s ever had”. I, too, love it’s unique and deep flavors and think it’s going to be one you love to make for yourself this fall/winter season. My personal favorite part about a big pot of chili is that the leftovers just get even better and better each day!

Curried Chili

I encourage you to try my new Indian-inspired Curried Chili and please let me know what you think in the comments below!


For more soups and stews, check out this recipe round-up.

Curried Chili

curried chili
Serves: 4 people
5 from 10 votes
Prep Time10 mins
Cook Time30 mins
Total Time40 mins


For Chili:

  • 2 tbsp olive oil
  • 2 cups onion (diced)
  • 1 tbsp medium jalepeño (seeded and finely diced)
  • 2 cloves garlic (minced)
  • 1 tsp kosher salt
  • 1 tsp pepper
  • 2 lbs ground beef
  • 1 tsp ginger (peeled and freshly grated)
  • 1 [14.5-ounce] can of diced tomatoes (undrained)
  • 1 [15-ounce] can of tomato sauce
  • 1/2 cup beef broth
  • 3 tsp curry powder
  • 1/2 tsp ground cumin
  • 1/2 tsp ground turmeric
  • 1/2 tsp ground coriander
  • 1/4 tsp cayenne (optional, but recommended for added heat)
  • 1 [15-ounce] can of chickpeas (drained and rinsed, omit if Whole30)

For Serving:

  • 1/4 cup sour cream (or greek yogurt)
  • 1/4 cup golden raisins
  • 1/4 cup fresh cilantro leaves
  • 1 lime cut into wedges


  • Heat olive oil over medium-high heat in a large pot or dutch oven. Add onion, jalapeño garlic, salt and pepper. Cook, stirring, until onions are tender, 3 to 5 minutes.
  • Add the ground beef and ginger. Continue to cook, breaking up meat with back of spoon, until beef is cooked through (or no longer pink); 5-7 minutes. Drain off excess fat if necessary then add back to pan.
  • Add diced tomatoes, tomato sauce, beef broth, curry, cumin, turmeric, cayenne and coriander. Stir to combine and bring to a boil.
  • Once boiling, reduce heat to a light simmer. Cover and cook until flavors have mended, about 20 minutes, stirring occasionally.
  • Add the drained and rinsed chickpeas and stir to combine. Cover and cook until chickpeas are tender, about 10 minutes. Taste and add more salt, if desired.
  • Serve by filling bowls with the chili and top with a dollop of sour cream, a sprinkle of golden raisins, cilantro, and serve with a wedge of lime. Enjoy!


*You can easily make this in a crockpot: complete steps 1 + 2 on the stovetop then transfer to a crockpot with all of the ingredients (except for the chickpeas). Cook on low for 6 hours, or high for 4. Add the drained and rinsed chickpeas 10 minutes prior to serving. Garnish, and serve! 


  • Reply
    Jennifer Berger
    January 16, 2023 at 9:17 pm

    5 stars
    So delicious! The golden raisins were a perfect sweet touch on top.

    • Reply
      January 17, 2023 at 10:54 pm

      I love this hint of sweetness too! Thanks for commenting

  • Reply
    Lisa Jones
    August 30, 2022 at 6:01 pm

    5 stars
    This was delicious and so easy! I love the idea of adding a large chopped sweet potato to bulk it up.

  • Reply
    May 27, 2022 at 10:55 pm

    I added curry powder by accident. I am not telling my husband. It is simmering on the stove now. My fingers are crossed that it will be tasty and he likes it. Last time I made a mistake, I added cinnamon and it was good. I tasted it with curry powder and it tastes great to me.

  • Reply
    April 6, 2022 at 11:28 pm

    This recipe sounds great. We are anxious to try it. One question first. The recipe calls for “Curry Powder.” But it doesn’t say sweet or hot. Which is it?

  • Reply
    September 1, 2021 at 1:17 pm

    Could you make this in an instant pot?

    • Reply
      September 8, 2021 at 2:34 pm

      yes for sure!

      • Reply
        Haile B
        January 14, 2023 at 9:01 pm

        Hi, what would be the recommended time to cook in an instant pot?

        • Reply
          January 16, 2023 at 8:13 pm

          If you brown the meat first, 20 mins is prob all you need.
          Or just use the soup/stew function!

  • Reply
    Tricia C
    February 5, 2021 at 5:29 pm

    My husband would love a dish like this. He does Whole 30 and while he can’t have the chickpeas is there something else you recommend adding to make this nice and hearty? I thought about just adding more meat but thought I would ask if you had any additional ideas. before taking that route. Thanks.

    • Reply
      February 6, 2021 at 1:34 pm

      I would peel and dice up a potato (about the size of a bean)! That way it will add some starch to the dish and soak up all those delicious flavors! will be hearty and fantastic!

      • Reply
        Tricia C
        February 7, 2021 at 1:08 am

        Awesome. Thank you. 😃

  • Reply
    February 2, 2021 at 10:46 pm

    5 stars
    So fabulous and tasty! Hit the spot on a chilly (chili? haha ) day! I never met a chili I didn’t like, but I love how unique this flavor is!

  • Reply
    January 25, 2021 at 4:02 pm

    OMG – this is so freaking good, not sure I’ll ever eat regular chili again – thanks!!!

  • Reply
    Anne R
    January 25, 2021 at 3:22 am

    5 stars
    We made this tonight and it was amazing! Perfect dinner for a cold wintry night. We did not have a jalapeño but added the cayenne pepper for some kick. We will definitely make it again.

  • Reply
    January 19, 2021 at 6:40 pm

    Made this for lunches this week and loved it! Subbed in ground turkey instead of the ground beef.

  • Reply
    Chelsea Wyatt
    January 18, 2021 at 3:28 am

    Hi Alex! Which brand of curry powder do you use? I’m excited to make this!

  • Reply
    January 7, 2021 at 12:49 am

    5 stars
    This was excellent, and I loved the variation on the typical chili.

  • Reply
    January 6, 2021 at 5:58 pm

    5 stars
    Love this recipe! There’s so much flavor. I made this the Whole30 compliant way and it’s fantastic. I’m going to add a whole jalapeno next time for added heat. I’ve been serving it with avocado and red chili pepper flakes.

    • Reply
      Mary Ann
      February 16, 2021 at 11:56 pm

      5 stars
      Just made this while we’re “snowed in” in North Texas. It was soo good. Just like all your recipes! Seriously, all your recipes have been home runs.

  • Reply
    Brittany Smith
    December 29, 2020 at 7:23 pm

    5 stars
    Realllly good chili. Thanks for sharing!

  • Reply
    Darcie Brimer
    November 15, 2020 at 9:00 pm

    5 stars
    We loved it! You’re a recipe queeen.

    • Reply
      November 16, 2020 at 1:58 pm

      Glad you love!

  • Reply
    October 29, 2020 at 3:10 am

    5 stars
    Wow! This was absolutely delicious and easy to make! My husband and I decided we are adding this to the monthly rotation. You never disappoint! 5 stars!

    • Reply
      October 29, 2020 at 11:44 am

      yay!!! I am so happy you love it!

  • Reply
    Kate Hall Mai
    October 19, 2020 at 11:11 pm

    Hey Alex! I frequently make your Whole 30 recipes even though we don’t do that diet. Can I sub the same amounts of flour for arrowroot ?

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