Many think chili is a Mexican dish, but this stew-like spicy staple of most American kitchens is not a traditional part of Mexican cuisine. According to Tabasco Brand Sauces, chili probably had its popular origins in the southwest U.S. as an easy one-pot meal to cook over a fire and feed hungry cowhands by using what was available and transportable while out herding cattle…beef, dried beans, and peppers.
This quick, easy and savory Curry Chicken Chili is a perfect dish when friends come over for a party or to take in a crockpot to a pot luck dinner. A flavorful and hearty meal, it will be a favorite with friends and family. The aroma of the spices wafting in the air will be a welcome greeting to those entering the house.
Quick & Easy Curry Chicken Chili
This variation of the traditional chili recipes uses curry seasoning in addition to cumin, chicken instead of ground or cubed beef, plentiful chopped onions, yellow bell pepper, garlic, white beans, and corn. Add cayenne pepper or red pepper flakes for more heat.
Cumin is the traditional spice used to flavor chili, but with the addition of curry this chili takes on a completely different character.
Ingredients:
- 2 T olive oil
- 2 large boneless, skinless chicken breasts cut into small cubes
- 2 medium red onions chopped
- 4 cloves garlic chopped
- 1 yellow bell pepper chopped
- 2 t curry powder (adjust the amount to individual tastes)
- 2 t ground cumin
- 2 cans (14.5oz) diced tomatoes
- 1 or 2 cans (15.5oz) Goya small white beans (habichuelas)
- 1 pkg (16 oz) frozen whole kernel corn
- (Cayenne pepper or red pepper flakes to taste are optional if wanting to kick up the heat)
Directions:
Gently sauté pieces of cubed chicken in olive oil in a large frying pan over medium heat for about 10 min. (stirring frequently). If the pan is pre-heated before adding olive oil, there is less tendency for the chicken to stick.
Add chopped red onion and garlic to the chicken and continue to sauté an additional 5 min. (stirring frequently). Be careful not to burn the garlic!
Stir in 2 cans of diced tomatoes and 1 or 2 cans of small white beans (depending on preference for the amount of beans) and continue cooking for 10 min. (stirring occasionally).
Stir in curry powder, cumin, corn, yellow bell pepper and cook for an additional 10 min.
Serve in bowls with a few yellow corn tortilla chips on the side, or pour into the crockpot for self-serving.
How to Expand this Recipe to Feed a Crowd
A way to make this tasty dish go even farther is to cook a pot of rice and place rice in the bowl first then ladle the chili on top. With the additional rice, the meal will probably feed twice as many people. So if the group is large or if unexpected people show up, adding a pot of rice can extend this savory chili recipe without diluting its flavor. It’s quick and easy to prepare, is great for feeding a crowd, and will have friends asking for more.
