Harvest Chipotle Chili



  • In a food processor, cover and process sweet peppers, chipotle peppers and garlic with on/off turns until finely chopped. Set aside.

  • In an 8-quart Dutch oven, cook ground pork and onion over medium-high heat until meat is brown and onion is tender, breaking up meat as it cooks. Drain off fat. Add pepper-garlic mixture; cook and stir for 5 minutes.

  • Stir in the sweet potato, pinto beans, drained hominy, undrained tomatoes, beer, chicken broth, apples and salt. Bring to boiling; reduce heat. Simmer, covered, for 25 to 30 minutes or until sweet potato is tender.

  • Top each serving with some of the Spicy Chipotle Seasoned Nuts. Makes 8 servings.

Nutrition Facts (Harvest Chipotle Chili)

424 calories; 19 g total fat; 7 g saturated fat; 2 g polyunsaturated fat; 8 g monounsaturated fat; 61 mg cholesterol; 866 mg sodium. 648 mg potassium; 40 g carbohydrates; 8 g fiber; 13 g sugar; 21 g protein; 0 g trans fatty acid; 94 IU vitamin a; 1 mg vitamin c; 1 mg thiamin; 0 mg riboflavin; 5 mg niacin equivalents; 1 mg vitamin b6; 40 mcg folate; 1 mcg vitamin b12; 71 mg calcium; 3 mg iron;