Indian Spiced Chili
Apparently G thinks this is the best meal I’ve ever made. He also says it’s not chili. I think I’ll let him be half right in that case because I’m calling it chili–so there!
But in all seriousness, this chili (or stew or curry or whatever you want to call it) is out of this world good–and it’s about as simple as you can get. (A minor miracle for me given my propensity to cook more elaborate dishes that take more hours than a Monday night post-work can give me.)
Taking the basic idea of an all-American chili (onions, beans, spices, tomatoes), this Indian Spiced Chili layers Indian spices like curry, coriander, cumin, turmeric, and garam masala with chickpeas, butternut squash, tomatoes, corn (all the veg from our garden or the farmers market!) and a dash of heat. While it could almost pass for something like a curry, I think it does have that slow cooked, comfort food feeling of chili–something perfect for winter.
Be sure to set aside an hour or two for the chili to simmer and have vegan sour cream or yogurt on hand for a garnish–its little bit of creamy coolness goes a long way for rounding out the dish. Serve by itself or with naan or some rice and you’re good to go for a one pot, weeknight meal!
Indian Spiced Chili
1 medium onion, chopped
3 cloves garlic, minced
1 jalapeno, minced
1 tsp hot curry powder
1 tsp cumin
1 tsp powdered ginger
1/2 tsp coriander
1/4 tsp turmeric
1 tsp salt
1 1.5 lb butternut squash, peeled, seeded, and cut into 1/2″ chunks
2 14 oz cans of chickpeas, rinsed and drained
32 oz whole or diced tomatoes
16 oz vegetable broth
16 oz water
2 c corn kernels (frozen is ok)
1 tbsp garam masala
salt & pepper to taste
Vegan sour cream or yogurt to garnish
In a Dutch oven or large pot, warm 1-2 tbsp olive oil over medium heat. Saute the onion for 3-5 minutes until translucent. Add the garlic, cook 1 minute until fragrant. Add all the spices (except the garam masala) and cook 30 seconds, until fragrant.
Next, add the butternut squash chunks, chickpeas, tomatoes, vegetable broth, and water. Stir to combine. Bring to a boil, then lower to a simmer. Cook 1-2 hours, until the chili has thickened.
Add the corn and garam masala, stir, and simmer a final 10 minutes to allow all the flavors to meld.
Adjust seasonings as necessary, add salt & pepper to taste.
Garnish with vegan sour cream or yogurt, serve with naan or rice.