Fusion Bean Chili With Orange Curry Yogurt Sauce |
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Prep Time: 10 Minutes Cook Time: 360 Minutes |
Ready In: 370 Minutes Servings: 10 |
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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. Ingredients:
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 |
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.
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