Granny Franny's Persimmon Curry Chili recipe

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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
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

Nutrition Info

287 calories
carbohydrate: 30.4 g
cholesterol: 36.1 mg
fat: 10.9 g
fiber: 10.2 g
protein: 17.8 g
saturatedFat: 4 g
servingSize: -
sodium: 1223.9 mg
sugar: 3.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place ground beef and onion in a skillet over medium heat, cook and stir until brown and crumbled, 5 to 10 minutes. Drain, place into a large pot.

  2. Mix seasoned diced tomatoes, diced tomatoes with jalapeno peppers, pinto beans, kidney beans, black beans, chicken broth, chili, curry sauce, ketchup, tomato paste, persimmon, salt, red pepper flakes, cumin, and chili powder into the pot.

  3. Bring beef mixture to a boil, reduce heat to medium. Simmer until flavors combine, about 45 minutes.

Recipe Yield

10 servings

Recipe Note

Add persimmons, who'd-a-thought? Mom made this chili tonight with what she had in the house and it was phenomenal. I had to share. It was a perfect blend of sweet and spicy, warming us up right before the holidays. This fast and easy recipe is definitely one to consider when you are overloaded with all the persimmons someone brought into the office to share. It's simple, and I'm telling you it's amazing.

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