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You are here: Home / Slow Cooker - Poultry / {VIDEO} Slow Cooker/Instant Pot Indian Spiced Chili (Paleo, Whole30)

{VIDEO} Slow Cooker/Instant Pot Indian Spiced Chili (Paleo, Whole30)

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September 30, 2020 By Shannon Epstein 21 Comments

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Using Indian cuisine spices & ingredients, this chili is hearty & flavorful. Make this Indian spiced chili in your slow cooker or Instant Pot.

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Updated 2020 with Instant Pot instructions

cooked poultry & garbanzo beans in the Instant Pot without tomatoes added

Poultry Of Your Choice

Hindus do not consume beef because they believe the cow to be a sacred symbol of life. Almost 80% of the population in India identifies as Hindu so since this is an Indian spiced chili, there’s no beef. This chili recipe calls for your preferred ground poultry instead of red meat. Use whatever your preference is whether it be ground chicken or ground turkey. You can even use a combination of the two. Having said that, yes this chili can absolutely be made with ground beef as well.

cooked indian chili in the instant pot

Instant Pot

Using Garam Masala

Garam masala is a spice blend popular is South Asian cooking. It’s a staple in Indian cuisine, used in everything from curries to soups. The spices used to create garam masala varies by region but commonly includes are spices like cloves, cinnamon, cumin, coriander, and chili powder. Garam masala not spicy but has a very strong flavor & aroma. Yellow curry powder is a good substitute for the garam masala in this chili.


OTHER CHILI RECIPES YOU MIGHT ENJOY:

Slow Cooker/Instant Pot The Best Turkey Chili

Slow Cooker/Instant Pot Pumpkin Chili (Paleo, Whole30)

Slow Cooker/Instant Pot Old Fashioned Chili

Slow Cooker/Instant Pot Chunk Beef Chili (Low-Carb, Paleo, Whole30)

Slow Cooker/Instant Pot Bean-Free Chili (Low-Carb, Paleo, Whole30)


Garbanzo Beans or Potatoes

You can make this Indian spiced chili two different ways: using garbanzo beans (chickpeas) or using potatoes. Having made it both ways I can honestly say I don’t think one way tastes better than the other, it’s more personal preference. What are your dietary needs? Garbanzo beans, are a high-protein legume so if you are following a paleo or whole30 diet then you will need to use potatoes because chickpeas are not compliant.  If you go the potato route, you can use your preferred potato in this recipe. Having said that, some potatoes work better than others. Waxy potatoes always work best with slow cooker & pressure cookers because they hold their shape during the cooking process. If you use a non-waxy potato, I suggest you cut the potato into larger pieces than you usually would. This will help them hold their shape during the cooking process and not turn mushy on you.

indian chili in a bowl with a side of naan

I used a 6-quart slow cooker /or Instant Pot.

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cover pic for {VIDEO} Slow CookearInstant Pot Indian Spiced Chili (Paleo, Whole30)

{VIDEO} Slow Cooker/Instant Pot Indian Spiced Chili (Paleo, Whole30)


  • Author: Fit SlowCooker Queen
  • Prep Time: 10 mins
  • Cook Time: 3 hours
  • Total Time: 3 hours 10 mins
  • Yield: 6 servings 1x
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Ingredients

  • 2 pounds ground poultry
  • 28 ounces crushed tomatoes
  • 15 ounces tomato sauce
  • 15 ounces cooked garbanzo beans (drained & rinsed) or 1 pound potatoes,  diced
  • 1/2 cup onion, diced
  • 1 bell pepper, chopped
  • 2 garlic cloves, minced
  • 2 tablespoons garam masala or curry powder
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon salt (or more)
  • 1/2 tsp coriander
  • 1/2 tsp pepper
  • 1 tablespoon oil (for pressure cooker)

Instructions

Slow Cooker

  1. In a large skillet over medium heat, cook the ground poultry until no longer pink.
  2. Add ground poultry along with all other ingredients to the slow cooker. Stir to mix well.
  3. Cook HIGH 2-3 hours or LOW 4-6.
  4. Garnish with fresh cilantro.

Instant Pot

  1. Turn on the pressure cooker and select sauté. Once hot add oil and ground poultry, bell pepper, & onion to the pot. Cook 5-7 minutes or until the poultry is no longer pink and vegetables are soft. Crumble the ground poultry as it cooks. Add garlic & cook an additional minute. Drain grease if you need to.
  2. Add the garbanzo beans (or potatoes),  garam masala (or curry powder), chili powder, cumin, salt, coriander, and pepper to the pressure cooker. Stir to mix well. Pour crushed tomatoes and tomato sauce on top. DO NOT STIR.
  3. Close lid and seal valve. Set high pressure and cook for 20 minutes. Quick release pressure.

Notes

nutritional facts use garbanzo beans

Did you make this recipe?

Tag @fitslowcookerqueen on Instagram and hashtag it #fitslowcookerqueen

 

 

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Filed Under: Instant Pot, Instant Pot - Poultry, Paleo, Poultry, Slow Cooker, Slow Cooker - Poultry, Whole 30 Tagged With: chili, crock pot, ethnic food, indian food, slow cooker

« {VIDEO} Slow Cooker/Instant Pot Oxtails (Low-Carb, Paleo, Whole30)
Slow Cooker/Instant Pot Pumpkin Oatmeal (Vegan) »

Comments

  1. Billy Bob says

    May 29, 2017 at 1:20 am

    I have a Q. Do you use dried garbanzo beans or do you first put them in to water to get them soft?

    Reply
    • Fit SlowCooker Queen says

      May 29, 2017 at 9:28 am

      For dry garbanzo beans, yes I do recommend soaking them first to soften them up. If you use canned garbanzo beans, then I suggest draining & rinsing them. I hope you enjoy the recipe!

      Reply
  2. thehealthfulideas says

    April 21, 2017 at 11:39 pm

    I love regular chili but I really like the idea of adding curry powder to it. Definitely need to try this!

    Reply
  3. Ana Ojha says

    April 20, 2017 at 11:17 am

    I love the twist in your recipe. It looks incredibly delicious. Thanks for sharing the recipe. Can’t wait to try!

    Reply
  4. Shane Prather says

    April 20, 2017 at 8:51 am

    Such a fun twist on a classic. I love spicy and Indian flavor, this would be amazing to try!

    Reply
  5. Christopher James Mitchell says

    April 20, 2017 at 3:46 am

    WOW! This is truly awesome. I’m not a particularly good cook, but I’d love to surprise my girlfriend by making this!

    Reply
  6. DOT says

    April 20, 2017 at 1:02 am

    Looks like a fantastic recipe. Will have to try this out at my next potluck

    Reply
  7. FashionSherlock says

    April 19, 2017 at 11:51 pm

    The flavors and colors of this dish look amazing. Will have to add to my list.

    Reply
  8. Blair Villanueva says

    April 19, 2017 at 11:17 pm

    Wow i could smell its deliciousness all the way here in Manila. I will bookmarked this recipe for this weekend 🙂

    Reply
  9. Deimarys says

    April 19, 2017 at 8:20 pm

    I need a good slow cooker in my life. I keep drooling over these recipes, so yummy.

    Reply
  10. Saidah Washington says

    April 19, 2017 at 12:32 pm

    I needed some good crockpot recipes so this on was right on time. I love the flavors.

    Reply
  11. Kate says

    April 19, 2017 at 11:02 am

    2-8oz cans of tomatoes? Listed 2x

    Reply
    • Fit SlowCooker Queen says

      April 19, 2017 at 11:04 am

      Nice catch, THANK YOU I’ll update when I’m back at my computer.

      Reply
  12. Briana Marie says

    April 19, 2017 at 9:36 am

    I had a friend that used to make Indian food for me all the time. Now that we live on opposite sides of the world, im on my own with these types meals. Lol. Thanks for the recipe.

    Reply
  13. Divya @ Eat. Teach. Blog. says

    April 19, 2017 at 7:15 am

    I have desperately been missing Indian food since moving to a rural town. My mom has sent me several of her recipes but they all seem so complicated and I haven’t had the patience to actually make any of them. THIS one looks like something I’d be wiling to try out though. Slow cooker recipes for the win!

    Reply
  14. Nina says

    April 19, 2017 at 3:13 am

    The best thing about a slow cooker is you just throw the stuff in and let it cook! I love Indian food, so I know I’d love this!

    Reply
  15. Christie Brown says

    April 18, 2017 at 8:03 pm

    My boyfriend would absolutely love this. I’m a vegetarian, but I could probably substitute the chicken for something else (paneer, maybe) and make myself a batch too! 🙂

    Christie’s Take on Life. x

    Reply
    • Fit SlowCooker Queen says

      April 19, 2017 at 11:05 am

      I’d add in a more beans for a vegetarian take. Perhaps double up on garbanzo beans?

      Reply
      • Sarah Hughes says

        April 20, 2017 at 2:12 pm

        We’d make this with more beans as we don’t eat much meat. It looks amazing though!

        Reply
  16. Amber says

    April 18, 2017 at 7:57 pm

    Oo I know I’d love all the flavors in this. Plus I love when I can use my slow cooker. I am going to make this for a future dinner!

    Reply

Trackbacks

  1. Instant Pot/Slow Cooker Mexican Chili - Fit SlowCooker Queen says:
    August 30, 2017 at 4:54 pm

    […] some time now. I’m slowly working on ‘chili’s from around the world (remember my Indian Chili) since I love chili so much so Mexican version was at the top of my list. Both the carne asada and […]

    Reply

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