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Fruit-and-Nut Chili

Sweet peppers, fragrant garlic, and an aromatic blend of spices (including curry powder and cinnamon) make this chili flavorful. The addition of cocoa powder, almonds, and tart, crisp apples makes it uniquely enticing. Almonds, like all nuts, are susceptible to rancidity due to their high fat content. For optimal shelf life, store almonds in a air-tight container in the freezer, for 3-6 months.

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  • Makes: 8 servings
  • Prep: 40 mins
  • Cook: 1 hr

Fruit-and-Nut Chili

Directions

  1. In a 6-quart Dutch oven, cook meat, onion, and garlic until meat is brown and onion is tender, stirring to break up meat as it cooks. Drain off fat.
  2. Stir undrained tomatoes, tomato sauce, beans, and broth into meat mixture. Add sweet pepper, apples, chile peppers, chili powder, cocoa powder, curry powder, and cinnamon. Bring to boiling; reduce heat. Cover and simmer for 1 hour.
  3. Top each serving with almonds. If desired, serve with cheese, sour cream, and/or raisins.

From the Test Kitchen

Slow Cooker Directions:

Prepare as directed through Step 1. In a 6-quart slow cooker, combine meat mixture, undrained tomatoes, tomato sauce, beans, and broth. Add sweet pepper, apples, chile peppers, chili powder, cocoa powder, curry powder, and cinnamon. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Serve as directed.

Nutrition Facts (Fruit-and-Nut Chili)

  • Per serving:
  • 357 kcal cal.,
  • 16 g fat
  • (4 g sat. fat,
  • 54 mg chol.,
  • 782 mg sodium,
  • 34 g carb.,
  • 10 g fiber,
  • 26 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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