Best Fusion Bean Chili With Orange Curry Yogurt Sauce Recipes

HARISSA AND WHITE BEAN CHILI

Harissa and White Bean Chili image

The key to achieving depth of flavor in this fresh, nontraditional, 30-minute chili recipe is layering ingredients with bold condiments that do most of the work for you. Here, soy sauce and harissa are used to provide umami, spice and heat. Finish the chili as you'd like, topping it with all of the suggestions below, or skipping the yogurt and feta to keep it vegan. The chili will thicken as it sits, so add a little water when reheating. If you don't like tomato skins or don't want to buy fresh tomatoes, substitute 2 tablespoons of tomato paste for the tomatoes, adding it with the harissa. For a more substantial meal, serve with rice or bread, or double the recipe for leftovers.

Provided by Yasmin Fahr

Categories dinner, lunch, weekday, soups and stews, main course

Time 30m

Yield 3 to 4 servings

Number Of Ingredients 20

Ingredients

2 tablespoons olive oil
1 small red onion, diced
2 red or orange bell peppers, seeded and diced
2 jalapeños (1 seeded and diced, 1 sliced into thin rounds for garnish)
Kosher salt
1 (10-ounce) container cherry or grape tomatoes (1 pint)
1 to 2 tablespoons harissa, depending on heat preference
1 teaspoon ground cumin
1 teaspoon dried oregano
2 garlic cloves, grated or minced
2 tablespoons low-sodium soy sauce
2 (15-ounce) cans white beans, such as cannellini or great Northern, drained and rinsed
2 cups low-sodium vegetable broth
Black pepper
3 packed cups baby spinach
2 limes, 1 halved, 1 cut into wedges for serving
Full-fat yogurt or sour cream, for serving
1 avocado, sliced or cubed, for serving
1/4 cup packed cilantro or parsley leaves and tender stems, roughly chopped or torn, for serving
1/2 cup crumbled feta or grated Parmesan or mozzarella, for serving

Steps:

In a Dutch oven or large pot, heat the oil over medium-high until shimmering. Add the onion, bell pepper and diced jalapeño, and season with salt. Cook, stirring occasionally, until the onions just start to soften in color and texture, about 3 minutes. Add the tomatoes, season lightly with salt and cook, stirring occasionally, until most of the tomatoes have burst, 6 to 7 minutes, lowering the heat if the onions threaten to burn. Stir in the harissa, cumin, oregano and garlic, and cook until fragrant, about 1 minute. Stir in the soy sauce, scraping up anything on the bottom of the pot, until combined, about 1 minute.
Add the white beans and broth, season with salt, and raise the heat to bring it to a gentle boil. Adjust the heat to maintain a simmer, then cook until the broth thickens and the beans become soft and creamy, stirring occasionally to make sure nothing is sticking to the bottom, about 12 to 15 minutes. Smash any remaining whole tomatoes against the side of the pot. Stir in the spinach in batches until wilted. Squeeze in the lime halves, and season to taste with salt and pepper.
Divide among bowls and top each with a spoonful of yogurt, followed by the avocado, cilantro, feta and jalapeño rounds. Serve with the lime wedges.

5 BEAN CHILI

5 Bean Chili image

Provided by Sandra Lee

Categories main-dish

Time 8h10m

Yield 8 servings

Number Of Ingredients 13

Ingredients

1 1/2 pounds lean ground beef
2 cups chopped onion
1 (15-ounce) can light red kidney beans, drained
1 (15-ounce) can dark red kidney beans, drained
1 (15-ounce) can cannellini beans, drained
1 (15-ounce) can butter beans, drained
1 (15-ounce) can pinto beans, drained
2 (14 1/2-ounce) cans diced tomatoes with jalapenos
2 (1 1/4 ounce) packets chili seasoning mix
1 (8-ounce) can tomato sauce
1 cup water
Salt and pepper
Suggested servings: cornbread, sour cream, cheese, chips, and fresh cilantro

Steps:

In a skillet over medium-high heat, brown ground beef with the onions. Be sure to break up clumps as much as possible. Put the mixture in a slow cooker.
Add remaining ingredients and stir together. Cover and cook on high setting for 4 hours or on low for 7 to 8 hours.
Ladle into bowls and serve with your favorite chili fixings.

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

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