Fusion Bean Chili With Orange Curry Yogurt Sauce Recipes

FUSION CHILI

Fusion Chili image

This tasty chili is a wonderful blend of Mexican and Asian Indian flavors. It is warm, but not too hot and will bring a smile to your table. Serve it with either corn tortillas or warm flat bread.

Provided by Munsterlover

Categories One Dish Meal

Time 1h45m

Yield 6-8 serving(s)

Number Of Ingredients 20

Ingredients

1 lb ground turkey (85% lean)
1 lb Italian sausage, casings removed
1 tablespoon olive oil
1 tablespoon indian curry blend spices (or combine turmeric and cumin)
1 tablespoon coriander seed, crushed
1 large onion, diced
2 carrots, diced
2 celery ribs, diced
1 jalapeno pepper, minced
3 garlic cloves, minced
1 tablespoon tomato paste
1/2 tablespoon anchovy paste (or a couple of anchovies)
1 cup dried lentils
3 cups water
1 (14 1/2 ounce) can black beans
1 (14 1/2 ounce) can diced tomatoes
1/2 cup red wine
1/2 cup chicken stock
salt and pepper
tortillas or flat bread

Steps:

In a dutch oven or 5 quart pot, begin to saute ground meats in oil over medium heat. Season meat with curry blend and coriander. Once lightly browned, add in onion, celery, carrot and jalapeno.
When vegetables are soft, add in garlic, tomato paste and anchovy paste. Continue to saute another five minutes.
Deglaze with wine and stock. Add in black beans, diced tomatoes (with juice) water and lentils. Bring to boil, reduce to simmer, cover and continue simmer for one hour (this can also be done in a crockpot).
Salt and pepper to taste. Serve with tortillas or flat bread.

Nutrition Facts : Calories 638.9, Fat 30.2, SaturatedFat 9.4, Cholesterol 97.6, Sodium 1116.5, Carbohydrate 44.4, Fiber 16.7, Sugar 6.2, Protein 44.6

VEGETARIAN BLACK BEAN CHILI WITH ORANGE & CUMIN

Vegetarian Black Bean Chili With Orange & Cumin image

This delicious and unique recipe is healthy, satisfying and easy to prepare. It's based on a recipe from the "Bon Appétit Test Kitchen" and was printed in their magazine (Jan. 2009). The chocolate and the mustard are not in the original recipe, but I think they add a nice depth that really compliments the citrus.

Provided by blucoat

Categories Lunch/Snacks

Time 30m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

2 oranges
2 tablespoons olive oil
2 cups chopped onions
4 garlic cloves, pressed
4 teaspoons chili powder
4 teaspoons ground cumin
2 teaspoons ground cinnamon
3 (15 1/2 ounce) cans seasoned canned black beans, drained (can use unseasoned beans and increased the spices a little)
2 (14 1/2 ounce) cans diced tomatoes with juice
1 -2 ounce dark chocolate (optional) or 1 -2 tablespoon chocolate chips (optional)
1 tablespoon Dijon mustard (optional)
hot pepper sauce, to taste
sour cream or plain yogurt, to taste
chopped fresh cilantro, to taste

Steps:

Grate enough orange peel to measure 1 1/2 teaspoons. Juice oranges.
Heat oil in heavy large saucepan over medium-high heat. Add onions; sauté 5 minutes. Mix in garlic and spices. Add beans, tomatoes, and half of orange juice. Simmer over medium heat until heated through and flavors blend, stirring often, about 15 minutes. Mix in orange peel and remaining orange juice (and, if using, the chocolate and mustard).
Season to taste with hot sauce, salt, and pepper. Ladle chili into bowls. Top with sour cream and cilantro. Pass extra hot sauce alongside.

Nutrition Facts : Calories 335.5, Fat 6.1, SaturatedFat 0.9, Sodium 1169.7, Carbohydrate 58.7, Fiber 20.2, Sugar 11.7, Protein 15.9

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