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Indian Chili Recipe

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This recipe for Indian Chili is from The Midgley Hoffman Purdie Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb ground turkey
1 can garbanzo beans (drained and rinsed)
1 head cauliflower (chopped small)
1 onion (chopped)
1 pepper (cut up in small pieces - green, orange, red or yellow - doesn't matter)
5 large cloves garlic (minced)
2 tablespoons cumin seeds
1/4 cup vegetable oil
1 jar butter chicken sauce
1/4 cup chopped cilantro
2 tablespoons dried onion flakes
1 large can chopped tomatoes
1 can tomato paste
1 heaping tablespoon curry powder
Directions:
Directions:
Heat oil in large dutch oven. Brown the cumin seeds in the oil and then add the ground turkey, garlic, chopped and dried onions, chopped peppers and cilantro. Stir till turkey is browned and onions are slightly carmelized. Add canned tomatoes, beans, chopped cauliflower and tomato paste. Mix thoroughly. Add butter chicken sauce and curry powder and stir until mixed. Cook over low to medium heat for about 1 hour until cauliflower is soft. If sauce is too thick you can add a bit of water. Also feel free to add hot sauce if you like some spice. Serve with naan bread.
Number Of Servings:
Number Of Servings:
5-6
Preparation Time:
Preparation Time:
about 30 minutes prep and 1 hour to cook
Personal Notes:
Personal Notes:
This is the chili I served at the Canada Day BBQ. It is my own creation invented for a chili contest at work. You can also do this in a slow cooker (that is how I always do it) - After you add the butter chicken sauce and curry powder just put all the ingredients in the cooker and let it cook about 6 hours on high. This recipe doubles easily too. The doubled recipe fits perfectly in my big slow cooker.

 

 

 

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