When the weather turns cold I gravitate toward comforting meals. Typically a chili or stew hits the spot. But the same old chili can get a little tiresome when eating it over and over again. We loved the looks of this fruit and nut chili from Better Homes and Gardens. But it was not completely bariatric appropriate, so here is the modified version of Harvest Chili.
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Harvest Chili
Harvest chili is perfect for a cold evening. A nice variety from the traditional chili recipes.
| Prep Time | 20 minutes |
| Cook Time | 60 minutes |
| Servings |
people
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Ingredients
- 2 lb 93% lean ground beef
- 1 large red onion
- 3 cloves garlic
- 3 bell peppers green/red/yellow
- 2 large granny smith apples
- 3 cans diced tomatoes
- 1 can dark red kidney beans
- 2 cans diced green chilies
- 1/2 cup slivered almonds
- 4 tbsp chili powder
- 2 tbsp unsweetened cocoa powder
- 1 tbsp pumpkin pie spice
- 1 tbsp cinnamon
- 1 tsp curry
- 1 tsp cumin
- 16-24 oz chicken/beef broth
- salt & pepper to taste
- shredded sharp cheddar if desired
Ingredients
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Instructions
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Chop onion, garlic, and bell peppers.
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Core and chop apples.
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Cook beef, onion, garlic, and bell peppers in a large Dutch Oven over medium high heat.
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Add all spices, kidney beans, green chilies, diced apples, diced tomatoes, and slivered almonds to beef mixture. Stir until well combined.
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Add chicken broth until desired consistency is reached. Simmer 30-60 minutes.
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Add salt and pepper to taste, top with shredded sharp cheddar cheese if desired.