Just when you thought curry couldn’t get any better…
It got like, WAY better.
Curry is one of those polarizing foods like mayonnaise or tofu or squid. The people that love it really love it and the people that hate it wouldn’t take a bite if you were waving three million doll hairs in their face.
I’m convinced that people who don’t like curry have never had good curry. It’s too fantabulous not to like. Case in point: this chili.
I’m just tickled to be participating in Kohl’s #MakeYourMove campaign over the next couple months. In order to inspire you to #MakeYourMove and embrace your healthiest self, I’m going to be sharing easy, delish, plant-based recipes that the whole fam will adore. I want you to nourish yourself and the ones you love with comforting, nutritious, simple food. And what could be easier than crockpot chili?
Be sure to follow along with the hashtag #MakeYour Move and let me know what steps you’re taking this season to reach your maximum healthy potential. Whether you’re whipping up a batch of paleo pumpkin bars, going a hike with the kiddos, or going to bed an hour earlier each night, I wanna know about it! Every move counts, my friends.
Back to the goods. I had dreams about forking this curried chili over a mound of crumbly hot cornbread. Actual dreams. Jalapeño honey butter may have been involved.
It was definitely involved.
This chili is thick. That’s how I like it. Thick and hearty and hug-your-bones good. Feel free to add veg broth if you’re silly and you like yours more soupy. I used red and white kidney beans but black beans, chickpeas, or pretty much any other bean will get the job done. I even added hemp seeds to this batch for extra anti-inflammatory omega-3s.
Let’s talk about the nutrient powerhouse that is turmeric for a hot second. Among a slew of other benefits, it is the KING of anti-cancer spices. Curcumin, the active compound in turmeric, is actually proven to reduce the size of tumors and slow cancer growth. Food is medicine, people!
If you don’t have a slow cooker, you can easily make it in a good ol’ pot over stovetop. Just saute the veggies, stir in the spices followed by everything else, and then simmer for about an hour or so. The longer it cooks, the more flavorful it gets. Rocket science, babes.
This curried butternut chili smells almost as good as it tastes. I left it cooking in the crock while I ran some errands and nearly tripped over myself when I walked back in the door. The aroma…it was STUPID good.
Cheers to chili season and slow cookers and smushing them both together.
- 2 tsp extra virgin olive oil
- 1 medium onion, diced
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- ½ medium butternut squash, cubed (about 2 cups)
- 1 tbsp curry powder
- 1 tbsp chili powder
- 1 tsp garam masala
- 1 tsp turmeric
- 2 bay leaves
- 1 tsp salt
- Pepper, to taste
- 2-14.5oz can diced fire roasted tomatoes
- 1-15oz can red kidney beans, drained and rinsed
- 1-15oz can white kidney beans, drained and rinsed
- 2 tsp apple cider vinegar
- Turn a 4-6qt slow-cooker to high.
- Place olive oil, onion, bell pepper, garlic, squash, curry powder, chili powder, garam masala, turmeric, bay leaves, salt, and pepper in slow cooker. Stir to combine.
- Add tomatoes and beans, stirring to combine.
- Cook on high for 3½ to 4 hours. Stir in apple cider vinegar and serve.
This post is sponsored by FitFluential on behalf of Kohl’s.
I agree that curry is too good not to like. I can’t relate. This looks like a perfect cold weather meal. I’ll try it soon!
Maryea {Happy Healthy Mama} recently posted…Trendsend Review October 2015
This chili looks out of this world! I used to be one of those no-curry folks, until I started making it at my boo’s request. That opened my eyes to the magical Land of Curry and all the good things that come with it. Like crockpot chili.
um, did you say jalapeno honey butter?!?!?
annie recently posted…Double Caramel Banana Chocolate Oat Bars (vegan and gluten free!)
This looks so hearty and comforting. I can’t believe daylight savings in this weekend.. It’s definitely getting to be time for meals like this.
Liora recently posted…Pecan and Cashew “Turtles”
Just made my first batch of chili for the season last week and it was so good. there’s something so warm and comforting about crockpot chili and this look amazing. My fiancé is a big fan of turmeric and uses it whenever he can! I also have to say that I’ve made your paleo pumpkin bars twice and he also said that they are some of the best “brownies” (he calls them brownies although there’s no chocolate in them!) he’s ever had. definitely a new staple in the house 🙂
AMAAAAAZING! You just made my day, girl!
OMG…drooling…I LOVE curry…Pinned this and tweeted, because I may actually whip out the slow cooker this weekend and give this a try…Looks DELISH…Happy Friday friend! XOXO
She Rocks Fitness recently posted…Let’s Be REAL and EAT too…
You gotta stop throwing all these delicious, comforting, oh-em-gee-need-to-make-now foods in my face (JK please don’t stop the recipes)
Emilie @ Emilie Eats recently posted…Healthy Pumpkin Snickers Bars (vegan + gluten-free)
Hehehe no stopping!!
Made it last night in the crockpot! Can’t wait to try it for lunch today – I woke up in the middle of the night and got the most delicious whiff – will keep you posted on how it turns out!
that picture alone makes my mouth water !! I love curry and chili and yes i need to make this! hahaa
masala girl recently posted…Roasted Vegetable Lasagna Stacks
Unbelievably good!! Thumbs up!!
Fabulous!
I made this over the weekend.
My boyfriend is a firm believer that if it doesn’t have meat, it’s not chili. So it was great to see him going for thirds! The house smelled great while this simmered throughout the day, and will DEFINITELY be making this on a regular basis. The flavor was rich and balanced, and the meal was light but very satisfying.
YAYYYY!!!!
I’m so thrilled you enjoyed it!