I was raised in a neighborhood filled with people from all over the world. Each home’s kitchen offered worldly smells of different spices and tastes from Italy and Malaysia to India, Ireland and beyond. From this experience, I enjoy adapting traditional recipes into new, international versions. And since autumn means hearty soups and chilis, this Indian chili recipe is the perfect example. One of my favorites, this recipe offers a fun and aromatic twist and has become a new family favorite.
Word of warning: there are lots of spices in today’s recipe — please don’t let that intimidate you. The most exotic are garam masala and curry. If you don’t want to buy both, opt for curry for this recipe. My bet it is that you have the others listed. It will not take much time to measure out these spices and it is well worth it!
Indian Chili with Potatoes and Chickpeas
- 2 cups diced yellow onions when pressed for time, I buy pre-chopped
- 1 cup diced sweet potato I use the pre-diced sweet potatoes found at most grocery stores and then I cut them smaller.
- 2 cups diced yellow potatoes I use the mini potatoes for faster chopping.
- 2 Tablespoons olive oil
- 1 28 oz. can crushed tomatoes
- 2 teaspoons powdered ginger
- 2 teaspoons coriander
- 2 teaspoons cumin
- 2 teaspoons curry powder
- 1 1/2 teaspoons sea salt
- 1 teaspoon turmeric
- 1 teaspoon garam masala
- 1 teaspoon red pepper flakes
- 2 teaspoons granulated garlic
- 1 teaspoon sriracha sauce
- 1 lb. ground chicken
- 1 lb. ground turkey
- 2 cups chicken broth
- 1 15 oz. can light red kidney beans
- 1 16 oz.. can chickpeas drained (garbanzo beans)
- TO GARNISH:
- Plain yogurt for garnish
- Diced green onions for garnish
- In a large stockpot, sauté onions, sweet potato and yellow potatoes in 2 Tablespoons of olive oil, stirring every so often, for approximately 10 to12 minutes. Once onion starts to brown, add crushed tomatoes and cook until liquid starts to dry up, approximately 5 minutes. At this point, add ALL spices, which you have already premeasured while vegetables are cooking.
- While vegetables are cooking, in addition to premeasuring your spices, in a separate sauté pan, saute the ground meat, in this case turkey and chicken, until cooked, approximately 10 minutes. (Lamb or beef would be great, as well. If you use a darker meat, substitute beef broth for chicken broth.)
- Add the cooked meat to the vegetables along with the chicken stock, light red kidney beans, chickpeas and English peas.
- Cook for at least 5 minutes over medium heat and simmer an additional 20 minutes.
- Serve in individual bowls and garnish with yogurt and diced green onions.