Chili Bean Curry



  • 4 Tbsp vegetable oil
  • 5 cloves garlic, minced
  • 1/4 red onion, diced
  • 1 Tbsp curry powder
  • 1 tsp cumin
  • 1/2 tsp turmeric
  • 1/2 tsp coriander
  • 1/4 tsp chili powder
  • 1/4 tsp cinnamon
  • 1 can cannellini beans
  • 1 can black beans
  • 1 can diced tomatoes
  • 6 oz veggie meat crumbles (I used 1/2 of a package of Lightlife’s Smart Ground veggie protein crumbles)
  • 1/4 cup water


1. Saute the garlic and onion in the vegetable oil over medium heat until the onion is translucent.

2. Add the curry powder, cumin, turmeric, coriander, chili powder, and cinnamon and cook for 5 minutes.

3. Drain and rinse the cannellini beans, black beans and diced tomatoes. Add all three to the pan.

4, Break up the veggie meat crumbles and stir into the pan.

5. Mix the water into the pan and cover. Allow to simmer for 10 minutes.

6. Remove from heat and enjoy.

Yields 6 servings




2 thoughts on “Chili Bean Curry

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