Cranberry Chili
A unique and spicy twist on traditional chili, this cranberry chili combines sweet, spicy, and savory for a dish that packs flavor in every bite!
Equipment
- stirring spoon
Ingredients
- 1 tablespoon 15 ml extra-virgin olive oil
- 1 cup 213 g diced red onion
- 2 tablespoons 16 g mild to medium chili powder
- ¼ teaspoon cayenne pepper to taste
- 1 teaspoon ground cumin
- 1 tablespoon 21 g agave nectar
- 2 tablespoons 30 ml tequila
- ½ teaspoon coarse sea salt
- 6 ounces 170 g fresh or frozen cranberries
- 1 can 15 ounces, or 425 g diced tomatoes with jalapeño, including liquid
- ½ cup 120 ml water
- 1 can 15 ounces, or 425 g cooked red kidney beans, drained and rinsed
Instructions
- Heat olive oil in a large saucepan over medium-high heat.
- Add diced onion and cook until tender, about 4 minutes, stirring often.
- Stir in chili powder, cayenne, and cumin.
- Cook for 1 minute, until fragrant.
- Add agave, tequila, and salt, stirring well.
- Stir in cranberries and cook for 5 minutes.
- Add the diced tomatoes with their liquid and the water.
- Bring to a low boil, then cover with a lid and reduce heat to simmer.
- Let simmer for 10 minutes.
- Stir in the kidney beans, cover again, and let simmer for another 15 minutes.
- If the chili is too liquid, let it cook uncovered for a couple more minutes to thicken.
Notes / Tips / Wine Advice:
Serving Tip:
Pair with steamed rice, roasted sweet potatoes, or a chunk of Mole Bread for a complete meal.Wine Advice:
Enjoy with a chilled rosé or a light red like Pinot Noir to balance the heat and complement the sweetness.Nutritional Information
Calories: 150 kcal | Carbohydrates: 30 g | Protein: 6 g | Fat: 2 g | Fiber: 7 g | Sugar: 7 g | Salt: 0.7 mg
