Saturday, October 22, 2022

Indian Spiced Chili and the Weekly Menu #ChiliCookoff

This chili is filled with the warm spices and flavors found in Indian food.  It is colorful and delicious.  A perfect Fall meal.

Indian Spiced Chili

The Festive Foodies are having a Chili Cook-Off.......
Ashley of Cheese Curd in Paradise invited us to help her celebrate National Chili Month.  We love chili around here and I have joined in this event for the past few years sharing  Leftover Roast Pork Chili, Chicken Chili in a Slow Cooker, Steak Fajita Chili.

October is Chili Cook-Off Month! We have delicious recipes from across the country to get your chili making to the next level of deliciousness!

#ChiliCookOff is an annual blogging event that is hosted by Ashley from Cheese Curd In Paradise

Indian Spiced Chili

My Fall 2021 issue of Cuisine at Home featured recipes from the cookbook I Cook in Color by Asha Gomez.  This recipe is adapted from the first of 3 that they shared.  

Indian Spiced Chili pin

This chili is unique in the flavors used.  It is deliciously different from any other chili I have had.  I invited my neighbors over to join us and Tom said it was the best chili he had ever tasted.  That is quite high praise.

Frank enjoyed it as well but said that he still prefers my go to chili that I have been serving him from before we were married over 30 years ago.  That makes me happy as well because it is such an easy and quick recipe to make up when I'm stumped at what to put on the menu.

Tonight we are going out to a dinner show featuring Paul Anka.  We saw him years ago in Vegas and it was a nice show so I am looking forward to that.  Tomorrow night we are having a dinner party with the group of friends that went to Curacao with us last month.

Wednesday night we are meeting Amy and Doug for dinner, Thursday Nic and Pierre are coming for dinner and Friday night all the neighbors are coming for a dinner gathering.  I am sharing my Weekly menu with you under which you will find the recipe for this wonderful chili.

Dinner Show at Andiamo Italia

Sunday-Dinner Party with Friends
Seafood Platter
Butternut Squash Soup
Roasted Pear Salad and Blue Cheese Toasts
Honey Glazed Roast Pork with Apples
Mashed Potatoes
Sweet and Spice Roasted Broccoli
Caramel Apple Strudel

Meatless Monday
Cheese Ravioli

Leftovers before choir

Out to dinner with Amy and Doug

Thursday-Nic and Pierre
Zupa Jarzynowa ( Polish Vegetable Soup)
Creamed Cucumbers
Hungarian Pancakes
Toffee Bars

Friday-Neighborhood Gathering
Fall Charcuterie Platter
Broccoli Cheese Soup in Bread Bowls
Italian Baked Chicken
Mashed Potatoes
Roasted Root Vegetables
Vanilla Bean Pound Cake

Entrees, Soups, Chili, Indian, Spices, Beef
Indian Fusion
Yield: 8 servings
Author: Wendy Klik
Indian Spiced Chili

Indian Spiced Chili

This chili is filled with the warm spices and flavors found in Indian food. It is colorful and delicious. A perfect Fall meal.
Prep time: 10 MinCook time: 40 MinTotal time: 50 Min


  • 2 T. olive oil
  • 1 vidalia onion, diced
  • 4 mini sweet peppers, seeded and diced, I used a combination of red, orange and yellow
  • 6 cloves garlic, minced
  • 1 jalapeno,,seeded and diced
  • 1 T. garam masala
  • 1 T. sweet paprika
  • salt and pepper, to taste
  • 1 lb. lean ground beef
  • 2 (15 oz) cans diced tomatoes with juices
  • 1 T. brown sugar
  • 1 (15 oz) can kidney beans, rinsed and drained
  • 1 (15 oz) can black beans, rinsed and drained
  • 1 (15 oz) can sweet corn, drained
  • sour cream and shredded cheese for serving, if desired


  1. Heat the oil in a large dutch oven over medium heat. Add the onion, season with salt and pepper, and cook for a minute or two, until fragrant and translucent.
  2. Add the sweet peppers, garlic and jalapeno and continue to cook until onions turn golden, another few minutes.
  3. Stir in the garam masala and paprika, coating the vegetables and then add the ground beef to the pot.
  4. Cook and stir, breaking down the beef until browned and crumbly. Stir in the tomatoes with their juices and the brown sugar, cook for another minute or two.
  5. Add the kidney beans, corn, and black beans, mix well, and bring to a boil. Reduce heat to a simmer, cover and cook for about half an hour.
  6. Serve with shredded cheese and sour cream for topping, if desired.


Adapted from a recipe featured in Cuisine at Home, Issue #148

Nutrition Facts



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  1. Got a free sample of some garam masala with a spice order, now I know what I can use it in!

  2. Perfect for Diwali! Have fun seeing Paul Anka!

    1. Thanks we will be leaving here shortly. Looking forward to it.

  3. I love how versatile chili is, as it can accept any number of innovative spices. Your garam masala sounds like a winner in here...I would love to try this spooned over half a fluffy baked potato. YUM !

    1. Oh, that would be good. I had leftovers over corn chips for lunch the next day.

  4. So fun! Chili never need be boring again!

  5. Thanks for all the chili recipes! I bookmarked quite a few. Makes me long for a restaurant that went out of business, Chili My Soul. They would have a ton of chilis to choose from every day and you could sample them first.

    1. Please let me know if you try them Jinjer and how you like them. Thanks.

  6. I love the Indian spices in this recipe! This is a great twist!


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