Fusion Bean Chili With Orange Curry Yogurt Sauce

Total Time
6hrs 10mins
Prep
10 mins
Cook
6 hrs

East (Asian) meets West (Mexican and Midwest U.S.) in this vegetarian crockpot chili. If yogurt sauce is omitted, the chili suits a vegan diet. If your family has to have meat, brown 1 pound of ground turkey or extra lean ground beef and drain off the fat before adding as the first ingredient to the crock pot.

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Ingredients

Nutrition

Directions

  1. Pour drained black beans in crockpot. Pour Rotel tomatoes over. Spread diced apple on top.
  2. Blend 1 tablespoon curry powder with 1/4 cup orange marmalade. Spread on top of other ingredients in crockpot.
  3. Cover and cook for 5-6 hours on Low.
  4. Meanwhile, mix yogurt, 2 tablespoons marmalade, and 1/4 teaspoon curry powder and refrigerate in non-reactive container (glass would be perfect) for at least 4 hours.
  5. Serve chili in bowls, with dollop of Orange Curry Yogurt Sauce, if desired.
Most Helpful

4 5

This was the most interesting chili I have ever had. It had great spicyness plus a lot of extra flavor. I used a little extra Madras curry powder in the chili just for our taste, but the apples really helped to even out the spice. The yogurt sauce is a very nice addition. I used regular yellow curry in that and it added to the blend of flavors nicely. Curry chili was a new for me, and may not be for evereyone, but it is worth a try. I really enjoyed it!