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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! And if you’re looking for another twist on a classic chili recipe, try my Chicken Enchilada Chili!

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

curried chili
4.96 from 23 votes

Curried Chili

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

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

Instructions 

  • 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!

Notes

*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

Author: Alex Snodgrass
Servings: 4 people
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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




39 Comments

  2. 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

  6. 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

    1. 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

  9. 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

  10. 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 ?

    Reply