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!
- 1318.25 g canned black beans, rinsed and drained (3 15.5-oz. cans)
- 566.99 g Rotel tomatoes & chilies (2 10-oz. cans)
- 236.59 ml diced apple
- 9.85 ml curry powder, up to 3 teaspoons (preferably Madras curry powder)
- 59.14 ml orange marmalade
ORANGE CURRY YOGURT SAUCE
- 118.29 ml yogurt
- 29.58 ml orange marmalade
- 1.23 ml curry powder
Directions See How It's Made
- Pour drained black beans in crockpot. Pour Rotel tomatoes over. Spread diced apple on top.
- Blend 1 tablespoon curry powder with 1/4 cup orange marmalade. Spread on top of other ingredients in crockpot.
- Cover and cook for 5-6 hours on Low.
- 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.
- Serve chili in bowls, with dollop of Orange Curry Yogurt Sauce, if desired.