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+ servings

Curried Chili

curried chili
Serves: 4 people
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Prep Time10 mins
Cook Time30 mins
Total Time40 mins

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!