It’s game day and I imagine you might have all the ingredients, in your pantry, to make these 2 recipes. You may need to pick up the cider but could substitute a blend of cider beer and apple juice but it just won’t be the same.
You can skip the meat and add a different bean, if you like. What you cannot pass on is the hottie cornbread scones. They must tag along with this bowl of chili. they are egg-free and can easily be made vegan too.
apple cider chili
- 1 1/2 lb ground chicken or turkey
- 1 T extra virgin olive oil
- 8 oz mushrooms, chopped (baby bella or portabella – not white)
- 1 medium onion, chopped
- 2 cloves garlic, chopped
- 1 small jalapeño pepper, diced
- 1/4 c roasted red pepper (i love to freeze roasted red pepper to have on hand for recipes like this)
- splash Worcestershire
- 1 tsp salt
- 1T thyme
- 1 T all purpose seasoning (mrs. dash)
- 2 cups broth
- 2 cups apple cider
- 3, 14 oz cans diced tomatoes
- 1 cup dry brown rice
- 1 cup corn, organic
- 2 cups dried beans, that have been reconstituted = 6 cups cooked beans
yield approximately 6 lbs or 8, 12oz servings
This recipe can easily be made vegan/vegetarian. Substitute the ground turkey with diced winter squash, extra mushrooms or potatoes.
I prepared this dish in the crockpot but you can simmer it on the stove until the ingredients are thoroughly cooked.
In a large pot (3-4 quarts) sauté the onions, garlic and olive oil on medium-high heat for approximately 15 minutes, until they start to caramelize, add the mushrooms and continue to cook until the the mushrooms have softened (5-8 minutes). Add the ground turkey, jalapeño pepper, worcestershire sauce, and thyme continuing to cook until browned.
Add the liquid ingredients, corn, rice, beans, roasted red pepper and tomato, cover and simmer on medium-low until the rice has cooked through. Approximately 1 hour. OR put in the crockpot on high for about 3 hours.
This looks delicious, Phoebe!!
this is one of my favorites! hope you give it a whirl!