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Recipe Summary

prep:
30 mins
cook:
25 mins
Servings:
8
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Harvest Chipotle Chili

Ingredients

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Directions

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

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  • 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.

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  • 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.

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

Nutrition Facts (Harvest Chipotle Chili)

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

Spicy Chipotle Seasoned Nuts

Ingredients

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Directions

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  • Line a 13x9x2-inch baking pan with foil; lightly coat foil with nonstick cooking spray. Set aside. In a small saucepan, combine 2 tablespoons butter, 2 teaspoons Worcestershire sauce, 1 teaspoon water, 1 teaspoon ground chipotle chile pepper or chili powder, 1 teaspoon snipped fresh rosemary, 1/2 teaspoon celery salt and 1/2 teaspoon garlic powder. Cook and stir over low heat until the butter is melted. Simmer over very low heat for 2 minutes to combine flavors. Stir in 1-1/2 cups dry-roasted cashews, unsalted pumpkin seeds (pepitas) and/or peanuts. Spread nut mixture in an even layer in the prepared pan. Bake in a 325 degree F oven for 15 to 20 minutes, stirring twice. Sprinkle 1/2 teaspoon kosher, sea salt or coarse salt over warm nuts, stirring to coat. Remove foil with nuts from pan; set aside to cool. Store in an airtight container or bag for up to 2 weeks. (This makes a great snack. Double the recipe and keep half for the chili.) Makes 1-1/2 cups.

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