Curried Chili

4.96 from 25 votes

Prep Time10

Cook Time30

Total Time40

Servings: people

Heat the olive oil over medium-high heat in a large pot or dutch oven. Add the onions, 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 to 7 minutes. Drain off excess fat, if necessary.
Add the diced tomatoes, tomato sauce, beef broth, curry, cumin, turmeric, cayenne, and coriander. Stir to combine and bring to a boil.
Once boiling, reduce the heat to a light simmer. Cover and cook until flavors have mended, about 20 minutes, stirring occasionally.
Add the chickpeas and stir to combine. Cover and cook until chickpeas are tender, about 10 minutes. Taste and add more salt, if desired.
Divide the chili among bowls and top with a dollop of sour cream, a sprinkle of golden raisins, cilantro, and serve with a wedge of lime. Enjoy!

Freezer Tips:

To freeze, let the soup cool completely, then transfer it to airtight containers or freezer bags, leaving some space for expansion. Label and date the containers before placing them in the freezer.
To thaw, move the container to the refrigerator and let it defrost overnight, or for a quicker option, use the microwave's defrost setting. Further reheat the soup or stew in a pot on the stove over medium heat, stirring occasionally until it reaches a simmer, or microwave it in intervals, stirring in between, until heated through.
If you feel like the contents of the soup (i.e. noodles, rice, etc.) soaked up most of the liquid, you can add 1 to 2 cups more broth to rehydrate the soup and get it to the desired consistency. Taste and adjust seasoning as needed.