Recipe Granny Franny's Persimmon Curry Chili
Granny Franny's Persimmon Curry Chili
Ingredients
1 pound ground beef, or more to taste, 1 yellow onion, chopped, 1 (15 ounce) can seasoned diced tomatoes, 1 (15 ounce) can diced tomatoes with jalapeno peppers, 1 (15 ounce) can pinto beans, 1 (15 ounce) can kidney beans, 1 (15 ounce) can black beans, 1 (15 ounce) can chicken broth, 1 (15 ounce) can chili with beans (Optional), ⅔ cup tangy coconut and chili vindaloo sauce (such as Maya Kaimal®), ⅓ cup ketchup, 2 tablespoons tomato paste, 1 ripe persimmon, chopped, ½ teaspoon salt, ½ teaspoon red pepper flakes, ½ teaspoon ground cumin, ½ teaspoon chili powder
Instructions
Brown and crumble ground beef and onion in a skillet for 5 to 10 minutes, then drain and transfer to a large pot. Add seasoned diced tomatoes, jalapeño tomatoes, pinto beans, kidney beans, black beans, chicken broth, chili, curry sauce, ketchup, tomato paste, persimmon, and spices. Bring the mixture to a boil, then reduce heat and simmer for 45 minutes.
Nutrition
Total Fat 11g 14%, Saturated Fat 4g 20%, Cholesterol 36mg 12%, Sodium 1224mg 53%, Total Carbohydrate 30g 11%, Dietary Fiber 10g 36%, Total Sugars 3g, Protein 18g, Vitamin C 12mg 61%, Calcium 96mg 7%, Iron 6mg 31%, Potassium 643mg 14%
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Recipe Granny Franny's Persimmon Curry Chili.