This slow cooker Indian spiced chili uses Indian cuisine inspired seasonings & ingredients. Garam masala, coriander, tomatoes, chickpeas…this hearty chili is packed with flavor. You can also make this easy recipe in the Instant Pot.
Ingredients For Indian Spiced Chili
- Ground Poultry: Your preferred ground poultry like ground chicken or ground turkey.
- Tomatoes: A combination of crushed tomatoes & tomato sauce.
- Chickpeas: 2 15-ounce cans chickpeas (garbanzo beans) that have been drained & rinsed. These will be pre-cooked.
- Garam Masala & Seasonings
- Onion, Bell Pepper, Garlic
How To Make Indian Spiced Chili
- In a large skillet over medium heat, cook the ground poultry until no longer pink.
- Add ground poultry along with all other ingredients to the slow cooker. Stir to mix well.
- Cook HIGH 2-3 hours or LOW 4-6.
- 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.
- 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.
- Close lid and seal valve. Set high pressure and cook for 20 minutes. When cooking time is complete, quick release the pressure.
Indian Inspired Spice Blend
This chili is all about the homemade Indian inspired seasoning mix. The main ingredient is garam masala. Garam masala is a popular spice blend commonly used in 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 common ones include cloves, cinnamon, cumin, coriander, and chili powder. Garam masala is not spicy but has a very strong flavor & aroma. Yellow curry powder is a good substitute for the garam masala in this chili.
Poultry Of Your Choice
Since this slow cooker chili is inspired by Indian cuisine & nearly 80% of the population in India does not eat red meat, this recipe calls for ground poultry. Whatever you use ground chicken or ground turkey is up to you. You can even use a combination of the two.
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 whole30 then you will need to use potatoes because chickpeas are not compliant. If you use potatoes, feel free to use your preferred potato but keep in mind that some potatoes work better than others. Waxy potatoes always work best with the slow cooker or Instant Pot 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 not turn mushy.
Storing Leftover Chili
Let the chili cool before packing it away. Store any leftover chili in the frig for up to 4 days or the freezer for 4-6 months.
Chili Recipes
-
The Best Turkey Chili
-
Taco Chili
-
Pumpkin Chili
-
Old Fashioned Chili
-
Chorizo Beef Chili
-
Chunky Beef Chili
-
Bean-Free Chili
I used a 6-quart slow cooker or Instant Pot.
PrintSlow Cooker Indian Spiced Chili
- Total Time: 3 hours 10 mins
- Yield: 6 servings 1x
Ingredients
- 2 pounds ground poultry, seasoned with salt & pepper
- 28 ounces crushed tomatoes
- 15 ounces tomato sauce
- 2 15–ounce cans cooked garbanzo beans (drained & rinsed) or 1 1/2 pounds diced potatoes
- 1 small 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
Instructions
- In a large skillet over medium heat, cook the ground poultry until no longer pink.
- Add ground poultry along with all other ingredients to the slow cooker. Stir to mix well.
- Cook HIGH 2-3 hours or LOW 4-6.
- 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.
- 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.
- Close lid and seal valve. Set high pressure and cook for 20 minutes. When cooking time is complete, quick release the pressure.
Notes
nutritional facts use garbanzo beans
- Prep Time: 10 mins
- Cook Time: 3 hours
Nutrition
- Serving Size:
- Calories: 366
- Sugar: 2 g
- Sodium: 810.3 mg
- Fat: 13.5 g
- Saturated Fat: 3.3 g
- Carbohydrates: 23.4 g
- Fiber: 5.3 g
- Protein: 34.3 g
- Cholesterol: 104.3 mg
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Billy Bob
Monday 29th of May 2017
I have a Q. Do you use dried garbanzo beans or do you first put them in to water to get them soft?
Fit SlowCooker Queen
Monday 29th of May 2017
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!
thehealthfulideas
Friday 21st of April 2017
I love regular chili but I really like the idea of adding curry powder to it. Definitely need to try this!
Ana Ojha
Thursday 20th of April 2017
I love the twist in your recipe. It looks incredibly delicious. Thanks for sharing the recipe. Can't wait to try!