Indian Inspired Chili

Bowl of rice with chickpeas and ground chicken in a tomato sauce with green cilantro and yogurt topping

5 from 1 vote

Experience a burst of flavor with our Indian Inspired Chili, a delightful fusion of traditional chili and aromatic Indian spices.

This award-winning chilli is not a curry, it is a true chicken chili that is inspired with Indian flavors.

This hearty dish features tender beans and a medley of fresh vegetables, simmered in a rich tomato base. Infused with cardamon, garam masala, indian chili pepper and fresh green peppers that are charred to bring out their best qualities.

Each spoonful offers a delightful balance of heat and warmth, enhanced by the addition of fresh cilantro and a squeeze of lime for a refreshing finish.

Perfect for a cozy night in or as a standout dish at your next gathering, this chili is both satisfying and unique, inviting you to explore the vibrant flavors of Indian cuisine in every bite.

Serve it with warm naan or rice for a truly comforting meal!

Prep Time40

Cook Time45

Total Time1 25

Servings:

Calories: 445kcal

Equipment

1 Cutting Board
1 Chef's Knife
1 Boning Knife
1 Food Processor
1 Large Pot
1 Wooden Spoon
1 Can Opener

Ingredients

5 lbs Chicken Thighs Bone in
1 White Onion
1 Red Onion
3 Green Chili Pepper Indian
1 Green Bell Pepper
28 Oz Tomatoes
6 Oz Tomato Paste
15.5 Oz Chic Peas
3 Tbsp Ghee
2 Tbsp Vinegar Can Use White or Rice Wine Vinegar
2 Tbsp Chili Powder Indian Teja Chili Powder
1 Tbsp Garam Masala
1 Tsp Cumin Seed
1/2 Tsp Cardamon
1/2 Tsp Turmeric
Cilantro Optional
Green Onion Optional
Lime Optional
Plain Yogurt Optional

Instructions

Gather your Ingredients
Debone your raw chicken thighs
Pulse the boneless thighs in the food processor
Hold all your peppers over an open flame. You can use the gas flame from the stove or a charcoal grill. Until you can see the skin start to split.
Add ghee to a frying pan once it is melted and add the seeds and 1/3 of your ground spices.
Once you can smell them all add the chicken and put more 1/3 more of the ground spices on the raw meat.
Cook until you can see no more pink from the chicken
Add the cooked chicken to a stock pot or crock pot
Add more ghee and cook the white and red onions in the same pan you cooked the chicken meat
If your peppers were not fully cooked by the flame you can add them in with the onion and cook further
Cook the peppers, green onion and red and white onions until they glisten
Deglaze the pan with a little more ghee, Add your tomato paste into the pan scraping all the bits of spice and vegetables
Pour the peppers and onions along the tomato paste and spice mixture into your crock pot or cast iron pot.
Add the canned tomatoes
Add your chick peas and bring to a full bowl then lower the heat and simmer the chili for about 30 to 40 minutes
After approximately forty to forty five minutes you will eventually start to see this silky looking sauce. This is when you know it's nearly done.
Slice some cilantro and more green onions for topping
You can now slice some lime and place some yogurt in a bowl
Add to bowl over rice and add your favorite toppings

Notes

Don't skip the details in making this chili

Char the peppers
Heat the spices (Tardka or Chonk this is called in India)
Use Indian Peppers
Use Indian Chili Powder
Teja chilies, also known as S17 chilies, are known for their heat and peppery flavor.
A good quality Garam Masala is a must

Yes, we really won a Chili Contest with this Indian Inspired Chili. We came in third behind two amazing cooks.

That is me with the 1st and second place winners.

Nutrition