Fusion Bean Chili With Orange Curry Yogurt Sauce

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.

• Ready In: 6 hrs 10 mins
• Serves: 8-10

Ingredients

• CHILI

• 46 1⁄2 ounces canned black beans, rinsed and drained (3 15.5-oz. cans)
• 20  ounces Rotel tomatoes & chilies (2 10-oz. cans)
• 1  cup  diced apple
• 2  teaspoons curry powder, up to 3 teaspoons (preferably Madras curry powder)
• 1⁄4 cup orange marmalade

• ORANGE CURRY YOGURT SAUCE

• 1⁄2 cup yogurt
• 2  tablespoons orange marmalade
• 1⁄4 teaspoon curry powder

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.