Granny Franny's Persimmon Curry Chili

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.

• Preparation Time: 10 mins
• Cooking Time: 55 mins
• Total Time: 1 hr 5 mins
• Calories: 287 Calories

Ingredients

• ½ teaspoon salt
• 1 yellow onion, chopped
• 1 (15 ounce) can pinto beans
• 1 (15 ounce) can kidney beans
• ½ teaspoon ground cumin
• 2 tablespoons tomato paste
• ⅓ cup ketchup
• ½ teaspoon chili powder
• ½ teaspoon red pepper flakes
• 1 (15 ounce) can black beans
• 1 (15 ounce) can chicken broth
• 1 pound ground beef, or more to taste
• 1 (15 ounce) can seasoned diced tomatoes
• 1 (15 ounce) can diced tomatoes with jalapeno peppers
• 1 (15 ounce) can chili with beans (Optional)
• ⅔ cup tangy coconut and chili vindaloo sauce (such as Maya Kaimal®)
• 1 ripe persimmon, chopped

Recipe Instructions

Step 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.

Step 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.

Step 3

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