Fruit-and-Nut Chili

Fruit-and-Nut Chili Enlarge Image
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2 users rated this recipe an average rating of 5.0
Makes:
8 servings
Prep:
40 mins
Cook:
1 hr
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Fruit-and-Nut Chili

Ingredients
1 1/2
pounds lean ground beef
2
cups chopped onion (2 large)
3
2
14 1/2 ounce can tomatoes, undrained, cut up
1
15 ounce can tomato sauce
1
15 ounce can red kidney beans, rinsed and drained
1
14 ounce can chicken broth
2 1/4
cups chopped green, red, and/or yellow sweet pepper (3 medium)
2
cooking apples (such as Granny Smith or Jonathan), cored and chopped
2
4 ounce can diced green chile peppers, drained
3
tablespoons chili powder
2
1
tablespoon curry powder
1
teaspoon ground cinnamon
2/3
cup slivered almonds
 
 
Sour cream (optional)
 
Raisins (optional)

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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