Fusion Chili – A Global Twist on a Classic Comfort Dish
Fusion Chili combines traditional chili ingredients with global flavors, creating a unique, flavorful, and hearty dish. It’s spicy, aromatic, and loaded with diverse ingredients for a truly international dining experience.
Ingredients
- 1½ pounds ground beef or turkey
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained
- 1 cup corn kernels
- 1 tablespoon soy sauce
- 1 teaspoon curry powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- ½ teaspoon chili flakes
- 1 tablespoon tomato paste
- 1 teaspoon brown sugar
- 1 cup coconut milk
- 1 tablespoon lime juice
- Salt and black pepper to taste
- Fresh cilantro for garnish
Instructions
- Cook the meat: In a large pot, heat olive oil over medium heat. Add ground beef or turkey and cook until browned. Drain excess fat.
- Add aromatics: Stir in onion, garlic, and bell pepper. Cook for 5–6 minutes until fragrant and soft.
- Mix in spices: Add curry powder, cumin, paprika, and chili flakes. Stir to combine and toast the spices for 1 minute.
- Add the liquids and beans: Pour in diced tomatoes, tomato paste, soy sauce, and coconut milk. Stir well, then add black beans, kidney beans, and corn.
- Simmer: Lower the heat and let it simmer for 1 to 1½ hours, stirring occasionally.
- Finish and serve: Stir in lime juice for freshness. Garnish with cilantro and serve with rice or crusty bread.
Notes
- Fusion Chili can be made vegetarian by replacing meat with tofu or lentils.
- For extra spice, add fresh jalapeños or Thai chili paste.
- Use coconut milk for creaminess or omit it for a lighter texture.
- Store leftovers for up to 4 days; the flavor deepens over time.
- Top with yogurt or sour cream to balance the spice.