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.

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

• Texas Roadhouse Chili Recipe from Cheese Curd In Paradise
• Chiliville Chili from Karen's Kitchen Stories
• White Chicken Chilifrom Jen Around the World
• Sweet Potato Black Bean Chili from Jolene's Recipe Journal
• Tamale Chili from Palatable Pastime
• Indian Spiced Chili from A Day in the Life on the Farm
• Easy Turkey Chili from Art of Natural Living
• Pizza Chili from Shockingly Delicious

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.  

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.

Saturday

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

Tuesday 

Leftovers before choir

Wednesday

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

Soups

Indian Fusion

Yield: 8 servings

Author: Wendy Klik

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

Ingredients

• 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

Instructions

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.

Notes

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

Nutrition Facts

Calories

301.25

Fat (grams)

7.91

Sat. Fat (grams)

2.02

Carbs (grams)

39.09

Fiber (grams)

10.11

Net carbs

29

Sugar (grams)

10.14

Protein (grams)

21.72

Sodium (milligrams)

564.23

Cholesterol (grams)

35.28

Similar Recipes

13 Bean Chili

Chicken Chili Verde

Leftover Bean Salsa Chili

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