Ingredients for Fusion Bean Chili With Orange Curry Yogurt Sauce
- Canned Black Beans
- Rotel Tomatoes & Chilies
- 1 medium apple, peeled, cored, and diced
- 1 tablespoon curry powder
- 1/4 cup orange marmalade
- 1 cup plain yogurt (Greek or regular)
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How to Make Fusion Bean Chili With Orange Curry Yogurt Sauce
- Add 1 (15-ounce) can black beans, rinsed and drained, to your slow cooker.
- Pour in 1 (10-ounce) can diced Rotel tomatoes (undrained).
- Spread 1 medium apple, peeled, cored, and diced, evenly over the beans and tomatoes.
- In a small bowl, whisk together 1 tablespoon curry powder and 1/4 cup orange marmalade.
- Spread the curry-marmalade mixture over the other ingredients in the slow cooker.
- Cover and cook on low for 5-6 hours, or until heated through and flavors have melded.
- While the chili simmers, prepare the yogurt sauce: In a non-reactive bowl, combine 1 cup plain yogurt (Greek or regular), 2 tablespoons orange marmalade, and 1/4 teaspoon curry powder. Refrigerate for at least 4 hours to allow flavors to develop.
- Serve the chili hot, topped with a dollop of orange curry yogurt sauce (optional). Garnish with fresh cilantro or green onions, if desired.
Nutrition Information (Approximate per serving)
Sodium
39 g
Sugar
45g
Fat
2g
Carbs
14g
