Curried Chili

Curried Chili

Here is a new take on a big, cozy pot of chili that I absolutely cannot get enough of! 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 2 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
    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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