The recipe Indian Curry Chili
Indian Curry Chili recipe is a Dinner meal that takes several minutes to make. If you enjoy for Dinner, you will like Indian Curry Chili!
Indian Curry Chili
- What Course Is Indian Curry Chili?
- How Long Does Indian Curry Chili Recipe Take To Prepare?
- How Long Does Indian Curry Chili Recipe Take To Cook?
- How Many Servings Does Indian Curry Chili Recipe Make?
- What Are The Ingredients For Indian Curry Chili Recipe?
- How Do I Make Indian Curry Chili?
- What's The Nutritional Info For Indian Curry Chili?
- What Type Of Cuisine Is Indian Curry Chili?
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I used Cooks Illustrated's technique to keep the turkey from completely disintegrating into the sauce part. If that doesn't matter to you, add it all in the beginning. Also, I use a little less liquid than some- I like my chili thick with not a lot of liquid. If you prefer a more liquid chili, add additional tomatoes or some stock/water. Play around with the spices. Whatever you have on hand, taste as you go to make sure it's what you want.Like most chili, this was really what I had on hand/what i felt like. If you want other veggies, go ahead. You can add lentils, potatoes, squash or cauliflower to keep the flavors a bit more traditional (not that this is exactly traditional). What Course Is Indian Curry Chili?Indian Curry Chili is for Dinner. How Long Does Indian Curry Chili Recipe Take To Prepare?Indian Curry Chili takes several minutes to prepare. How Long Does Indian Curry Chili Recipe Take To Cook?Indian Curry Chili takes several minutes to cook. How Many Servings Does Indian Curry Chili Recipe Make?Indian Curry Chili makes 12 servings. What Are The Ingredients For Indian Curry Chili Recipe?The ingredients for Indian Curry Chili are: 2 tbsp olive oil6 cloves garlic, minced (roughly 2 tablespoons) 1 piece of ginger (about thumb sized), minced 2 large red peppers, chopped into about 1/2 inch chunks 2 med- large onions, chopped fine (about 2 cups) Ground cumin Curry Powder Turmeric Fenuegreek Cayenne pepper Cardomon Coriander 1 lb ground turkey, 93% lean 2 cans chickpeas (garbanzo beans), rinsed and drained 2 28 oz can of crushed tomatoes 1 10 oz package of frozen spinach How Do I Make Indian Curry Chili?Here is how you make Indian Curry Chili: Heat oil in large heavy-bottomed nonreactive Dutch oven over medium heat until shimmering but not smoking, 3 to 4 minutes. Add onions, bell pepper, garlic, ginger and spices.Cook, stirring occasionally, until vegetables are softened and beginning to brown, about 10 minutes. Increase heat to medium-high and add half the turkey; cook, breaking up pieces with wooden spoon, until no longer pink and just beginning to brown, 3 to 4 minutes.Add chickpeas, tomatoes and 1 teaspoon salt; bring to boil, then reduce heat to low and simmer, uncovered, stirring occasionally, for 30 minutes. Pat remaining 1/2 pound turkey together into ball, then pinch off teaspoon-sized pieces of meat and stir into chili. Add spinach (I also threw in a few bay leaves- totally optional).Continue to simmer about 10-15 minutes longer, stirring occasionally (if chili begins to stick to bottom of pot, stir in 1/2 cup water and continue to simmer), until turkey is tender and chili is dark and thick. Adjust seasoning with additional salt. Serve with brown rice or naan.Makes 12 1 cup servings at 182 cals or 1.5 cups at 273 cals.Number of Servings: 12Recipe submitted by SparkPeople user BUUKWORM14.What's The Nutritional Info For Indian Curry Chili?The nutritional information for Indian Curry Chili is:
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