Fusion Bean Chili with Orange Curry Yogurt Sauce
Elevate your weeknight dinners with this bold and vibrant Fusion Bean Chili with Orange Curry Yogurt Sauce—a mouthwatering twist on classic comfort food! This hearty vegetarian chili combines protein-packed black beans and kidney beans with a medley of diced tomatoes, smoky paprika, and zesty aromatics, creating a flavor-packed base that simmers to perfection in just 30 minutes. The real star is the creamy orange curry yogurt sauce, made with tangy Greek yogurt, fresh orange zest, and a hint of warm curry, adding an irresistible layer of sweetness and spice. Garnished with fresh cilantro and served alongside lime wedges, this globally inspired chili boasts a balance of savory, smoky, and citrusy notes. Perfect for cozy dinners or meal prep, this easy-to-make recipe will impress both chili traditionalists and modern foodies alike.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 medium red bell pepper, diced
- 1 medium green bell pepper, diced
- 1 15-ounce can black beans, rinsed and drained
- 1 15-ounce can kidney beans, rinsed and drained
- 1 15-ounce can diced tomatoes
- 2 tablespoons tomato paste
- 2 cups vegetable broth
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup plain Greek yogurt
- 1 teaspoon orange zest
- 2 tablespoons fresh orange juice
- 0.5 teaspoon curry powder
- 2 tablespoons cilantro, chopped (optional, for garnish)
- 4 pieces lime wedges (optional, for serving)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 3-4 minutes until translucent.
Stir in the minced garlic, red bell pepper, and green bell pepper. Cook for another 4-5 minutes until softened.
Add the black beans, kidney beans, diced tomatoes (with juices), and tomato paste. Stir to combine.
Pour in the vegetable broth and bring the mixture to a gentle simmer.
Mix in the chili powder, ground cumin, smoked paprika, salt, and black pepper. Simmer uncovered for 20 minutes, stirring occasionally to prevent sticking.
While the chili is simmering, prepare the orange curry yogurt sauce. In a small bowl, combine the Greek yogurt, orange zest, orange juice, and curry powder. Whisk until smooth. Adjust seasoning if needed.
Once the chili has thickened and flavors are well combined, remove it from heat.
Serve the chili in bowls with a dollop of the orange curry yogurt sauce on top.
Garnish with chopped cilantro, if desired, and serve with lime wedges on the side.
Nutrition Facts
Calories |
1325 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.5 g | 53% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 24 mg | 8% | |
| Sodium | 5309 mg | 231% | |
| Total Carbohydrate | 188.8 g | 69% | |
| Dietary Fiber | 53.4 g | 191% | |
| Total Sugars | 50.5 g | ||
| Protein | 69.9 g | 140% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 810 mg | 62% | |
| Iron | 19.1 mg | 106% | |
| Potassium | 4572 mg | 97% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
