Joanne Nijhuis MSc, RD
CURRY SPICED CHILI
A SURPRISING TWIST ON A CLASSIC WINTER DISH
Feb. 24, 2025 – If you think you’ve sampled every chili variation out there, think again! This Curry Spiced Chili recipe takes the best of two beloved cuisines -Tex Mex and Indian – and blends them into one irresistible meal. Curry power, turmeric, cumin and a hint of cinnamon add layers of warmth and depth, turning traditional chili into something truly special.
DID YOU KNOW?
Chickpeas – also called garbanzo beans – are packed with fibre and essential vitamins and minerals. With almost 15 grams of protein per cup of cooked chickpeas, they are a great way to add more plant-based protein to your meals and snacks. Protein has so many functions in the body and is important for muscle repair, optimal immune function and keeping you feeling full between meals. Whether tossed into salads, blended into dips or simmered in soups, this legume provides a satisfying protein boost.
INGREDIENTS
- 1-2 Tablespoons (15-30 ml) olive or avocado oil
- 1 cup (250 ml) onion, diced
- 2 cloves garlic, minced or ½ teaspoon (2.5 ml)
garlic powder
- 1 red bell pepper, chopped
- 1 large carrot, peeled and diced
- 1 cup (250 ml) potato or sweet potato, diced
- 2 Tablespoon (30 ml) curry powder
- 1 Tablespoon (15 ml) chili powder
- 1 teaspoon (5 ml) ground ginger
- ½ teaspoon (2.5 ml) ground turmeric
- ½ teaspoon (2.5 ml) ground cumin
- ½ teaspoon (2.5 ml) ground cinnamon
- ¼ teaspoon (1.25 ml) ground black pepper
- 2 cans (28 fluid ounces; 796 ml per can) diced tomatoes
- 2 cups (500 ml) tomato juice or sauce
- 2 cans (18 fluid ounces; 540 ml per can) chickpeas
drained and rinsed
- Salt to taste, optional
- ½ cup (125 ml) fresh cilantro, optional
INSTRUCTIONS
- Heat the oil over medium heat in a large pot or Dutch oven. Add the onion, garlic, bell pepper, carrot and potato or sweet potato. Sauté for 5 minutes until the onions are softened.
- Add the curry and chili powder, ginger, turmeric, cumin, cinnamon and black pepper. Stir well to coat the vegetables with the spices.
- Pour in the diced tomatoes, tomato juice or sauce, and chickpeas.
- Bring to a boil, stirring often. Reduce heat to medium or low and simmer, stirring occasionally for 30-45 minutes until all of the vegetables are tender.
- Adjust seasoning and add salt to taste, if using.
- Remove from heat and stir in the fresh cilantro, optional.
- Serve warm with brown rice, quinoa, wholegrain bread or flatbread, optional.
ENJOY!
Joanne Nijhuis MSc, RD is a consulting, media and culinary dietitian in Simcoe Grey Bruce on a mission to entertain and educate through her love of food. In addition to recipe development and writing for several publications, Joanne offers cooking demos/classes and individual counselling. For more information, email Joanne at jo.knows.nutrition@outlook.com