Apple Cider Chili Recipe
Sweet and spicy this apple cider chili will be a new seasonal favorite!
Servings: 6 Servings
Calories: 317kcal
Ingredients
- 14.5 ounces red kidney beans , canned, drained and rinsed
- 14.5 ounces Cannellini beans , canned, drained and rinsed
- 6 ounces tomato paste
- 6 ounces vegan non-meat crumbles , I used Morningstar
- 1 cup sweet onion , chopped
- 1 Tablespoon garlic , minced
- 1 cup green pepper , chopped
- 1 cup apple , diced
- 1 1/2 cups sweet potato , diced
- 1 cup zucchini , diced
- 1/2 cup carrots , chopped
- 14.5 ounces diced tomatoes
- 1 1/2 cups apple cider
- 4 cups vegetable broth
- 3 teaspoons chili powder
- 3 teaspoons ground cumin
- 2 teaspoons paprika
- 1/2 teaspoon chipotle chili powder
Instructions
- Drain and rinse your beans. Prepare vegetables.
- In large stockpot on stove over medium heat, water sauté your onion until translucent. Add your non meat crumbles and garlic. Sauté for 2-3 minutes more.
- Add beans, tomato paste, green pepper, sweet potato, zucchini, spices, apple, apple cider, diced tomatoes and vegetable broth. Stir until well mixed.
- Bring to a boil. Reduce heat. Cover with lid and simmer for 45 minutes or until vegetables are soft.
- Taste and add salt or pepper if necessary.
- Serve with dairy free sour cream and your favorite soup crackers or tortilla strips.
Notes
- *I used Morningstar brand of vegan crumbles. You can also use any other type of ground protein.
Nutrition
Calories: 317kcal