Skip to main content
shipping schedule

Meal Search


Send a Meal Blog

Wednesday, August 30 2017

A masala spice mix—made with coriander, cumin, cardamom, cinnamon, and cayenne pepper—turns this chili into an Indian-spiced treat. Jalapeno peppers add even more heat, and garbanzo beans offer a healthy dose of protein.


12 - ounces ground beef or turkey
1 - onion, finely chopped (1 cup)
1 - large carrot, finely chopped
1 - 2 - jalapeno peppers, seeded and finely chopped*
2 - cloves galic, minced
1 - teaspoon minced fresh ginger
2 - tablespoons Indian Masala Spice Mix
1 - tablespoon smoked paprika or paprika
1 - 28 ounce can diced tomatoes (undrained)
1 - 15 ounce can garbanzo beans, rinsed and drained
1 - cup lower-sodium beef broth
1/4 - teaspoon salt
1/4 - cup plain Greek yogurt
2 - tablespoons chopped fresh cilantro
Granny Smith apple slices (optional)

In a large saucepan cook beef over medium heat until browned, about 5 minutes. Drain fat; set aside. In the same saucepan cook onion, carrot, jalapeno pepper, garlic, and ginger for 5 to 7 minutes or until soft. Add Indian Masala and paprika; cook 1 minute. Add tomatoes and cook 5 minutes more, stirring occasionally. Stir in beans, broth, salt, and reserved beef.

Bring to boiling; reduce heat. Simmer, uncovered, for 45 minutes, stirring occasionally. Top each serving with yogurt and cilantro. Garnish with apple slices, if desired.

From the Test Kitchen

Because hot chile peppers contain volatile oils that can burn your skin and eyes, avoid contact with chiles as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the chile peppers, wash your hands well with soap and water.

Posted by: AT 01:26 pm   |  Permalink   |  0 Comments  |  Email

Post comment
Email Address

(max 750 characters)
* Required Fields
Note: All comments are subject to approval. Your comment will not appear until it has been approved.