Garlic Curry Chili

This Garlic Curry Chili blends traditional Indian spices with a hearty chili base, offering a warm, comforting dish with a delightful kick. The garlic brings depth, while the curry powder adds a unique twist to the classic chili flavor profile. Perfect for a cozy dinner, this dish is both satisfying and nourishing, making it an excellent choice for a healthy meal.

Ingredients:

• 2 tablespoons olive oil
• 1 large onion, diced
• 4 cloves garlic, minced
• 1 bell pepper, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 can (15 oz) kidney beans, rinsed and drained
• 1 can (15 oz) black beans, rinsed and drained
• 1 can (14 oz) diced tomatoes
• 2 tablespoons curry powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper (adjust to taste)
• Salt and pepper to taste
• 2 cups vegetable broth
• Fresh cilantro for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
2. Stir in the minced garlic and cook for an additional minute until fragrant.
3. Add the diced bell pepper, carrots, and celery. Sauté for about 5-7 minutes until the vegetables start to soften.
4. Stir in the curry powder, cumin, smoked paprika, and cayenne pepper. Cook for another minute to toast the spices.
5. Add the kidney beans, black beans, diced tomatoes (with juices), and vegetable broth. Stir well to combine.
6. Bring the mixture to a boil, then reduce the heat and let it simmer for 20-25 minutes, allowing the flavors to meld.
7. Season with salt and pepper to taste. Serve hot, garnished with fresh cilantro.