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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
4.93 from 13 votes

Curried Chili

Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes
Servings: 4 people


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! 

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Servings: 4 people

Welcome! I’m Alex.

I’m a food lover sharing healthy, simple, delicious, recipes from my kitchen to yours. Here you’ll find lots of Whole30, lots of healthy, and a little indulgence here and there because…it’s all about balance y’all!

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Recipe Rating


    1. Oh I bet that is delicious! Topping with sour cream definitely adds a touch of creaminess, but coconut milk takes it to another delicious level I am sure.

  1. What an exquisite article! Your post is very helpful right now. Thank you for sharing this informative one…..

  2. 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.

  3. 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?

  4. 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.

    1. 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!

  5. 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!