Fusion Bean Chili With Orange Curry Yogurt Sauce

READY IN: 6hrs 10mins
Recipe by KateL

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.

Top Review by Chef Jean

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!

Ingredients Nutrition


  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.

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