Curried Chili with Coconut Milk and Beans

For the Chili:

• 2 tablespoons olive oil
• 2 cups finely diced yellow onion (about 1 large onion)
• 1 tablespoon seeded and finely diced jalapeño (optional for heat)
• 2 garlic cloves, minced
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 2 pounds ground beef
• 1 teaspoon freshly grated ginger
• 1 (14.5-ounce) can diced tomatoes with juices
• 1 (15-ounce) can tomato sauce
• 1/2 cup beef broth
• 1 tablespoon curry powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground coriander
• 1/4 teaspoon cayenne pepper (optional, for extra heat)
• 1 (15-ounce) can chickpeas, drained and rinsed (omit for Whole30)

For Serving:

• 1/4 cup sour cream or Greek yogurt
• 1/4 cup golden raisins
• 1/4 cup fresh cilantro leaves, roughly chopped
• 1 lime, cut into wedges

1. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the diced onion, jalapeño, minced garlic, salt, and pepper. Sauté, stirring occasionally, until the onion is soft and translucent, about 3 to 5 minutes.
2. Add the ground beef and grated ginger. Cook, breaking the meat into pieces with the back of a spoon, until the beef is browned and no longer pink, about 5 to 7 minutes. If there is excess fat, drain it from the pot.
3. Stir in the diced tomatoes (with their juices), tomato sauce, beef broth, curry powder, cumin, turmeric, coriander, and cayenne (if using). Mix well to combine and bring the mixture to a gentle boil.
4. Lower the heat to a light simmer. Cover and cook until the flavors have blended, about 20 minutes, stirring occasionally to prevent sticking.
5. Add the drained chickpeas and stir to incorporate. Cover and simmer for about 10 more minutes, or until the chickpeas are heated through and tender. Taste and adjust the seasoning with more salt or pepper if needed.
6. Serve the chili in bowls and top each portion with a scoop of sour cream or yogurt, a sprinkle of golden raisins, fresh cilantro, and a lime wedge. Squeeze lime before eating to brighten the flavors. Enjoy!

Freezer Tips:

• Allow the chili to cool completely before freezing. Pack it into airtight containers or freezer bags, leaving a little headspace for expansion. Label each container with the date.
• To thaw, transfer the container to the refrigerator overnight. For a quicker option, use a microwave defrost setting or submerge the sealed bag in cold water until flexible, then reheat.
• When reheating on the stovetop, warm gently over medium heat, stirring occasionally. If the chili seems dry or thickened, add 1 to 2 cups of beef broth or water to reach the desired consistency and adjust seasoning.

Nutrition