Slow Cooker Indian Spiced Chili
- Prep Time: 10 mins
- Cook Time: 3 hours
- Total Time: 3 hours 10 mins
- Yield: 6 servings 1x
Ingredients
Units
Scale
- 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 teaspoon coriander
- 1/2 teaspoon 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
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
Find it online: https://fitslowcookerqueen.com/slow-cooker-indian-chili/