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.
- 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
- 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.
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!