Apple Cider Chili in a Crock Pot (Vegan Option Included)

I don’t know why I’ve been so into experimenting with new and different chili recipes this fall but I have. This weekend, I decided to try to blend two fall classics, chili and apple cider. I actually really liked it.  The two flavors blended really well into a sweet and spicy mix.  I didn’t top it with cheese or anything this time, but in the future I might.  Cheddar cheese actually goes really well with apples.  So, if you enjoy recipes and flavors that are a little bit different than what you’re used to, read on.

Ingredients

1 lb ground turkey (For the vegan option, substitute I can of red kidney beans

2 bell peppers

1 onion

3 cups apple cider

3 cups water

3 cups unsweetened applesauce

1 can  dark red kidney beans

1 can pinto beans

1 can light red kidney beans

2 cans of diced tomatoes with green chiles

1 tbsp chili powder

2 tbsp cumin

3 tbsp brown sugar

2 tsp cinnamon

1 tsp onion powder

1 tsp salt

Step One

The first thing you’ll want to do is get the water, cider, applesauce, peppers, and onion into the crock pot to start warming and getting soft.  Start by mixing the first three ingredients (water, cider, applesauce) and then dicing the peppers and onion and getting them in.

(He’s four now, so I feel it’s a good time to teach kitchen knife skills)

Step Two

The next thing to do is get all the spices into the mix.  Add the chili powder, cumin, brown sugar, cinnamon, onion powder, and salt to the mix.  If you like your chili a little more spicy, feel free to add more chili powder than is in the recipe.  I would, but most people that eat my chili prefer foods not as spicy as I do.

Step Three

Brown the turkey in a skillet and add it to the mix. (Obviously if you’re doing the vegan version, skip this step)

Step Four

Add the beans and tomatoes to the chili and mix it all together.  Leave it sitting on high for at least 4 hours.  This will make sure that the onions and peppers get soft enough and that their natural flavors get into the chili.

 

Well, that’s all there really is to it.  It’s a pretty simple recipe.  Not too many ingredients except for a lot of spices.  If you wanted to simplify it, you could simply use one type of beans (probably the dark red kidney beans).  I just add different ones for variety.  Thanks for reading.  As always, if you enjoyed this recipe and want more, please follow the blog by clicking on the link in the lower right hand corner of your screen.

Crockpot Pumpkin Chili (Vegan Option Included)

I really got into the whole “Fall” thing with this one.  We had a surplus of pie pumpkins at the house and I decided that, rather than let them all go to waste, I’d experiment with making a pumpkin based chili.  Pumpkin is also really really healthy. It turned out really good.  There’s definitely a sweet pumpkin flavor but it’s still chili so it has a bit of a kick to it as well.  As usual, I let the kiddos help out with it.  Enjoy

Ingredients

4 cups fresh cooked pumpkin or 2 15oz cans pumpkin puree.

4 cups water

2 green bell peppers diced

1 onion diced

1 lb ground turkey

1 tbsp each of cumin, chili powder, onion powder, and garlic salt

3 tbsp brown sugar

1 tsp each of pumpkin pie spice, black pepper, and salt

1 can each of pinto beans, kidney beans, black beans, diced tomatoes with chilis.

 

So the first thing you need to decide is whether you’re going to use fresh cooked pumpkin, or canned pumpkin puree.  If you’re using canned pumpkin puree, skip to step 3.

Step One

You probably only need one pie pumpkin to get 4 cups of fresh pumpkin.  I cooked up 2 and froze the leftovers to use in bread, pie, or pancakes later.  So start by cutting your pumpkin in half and scooping out the innards.  Set them aside in a separate bowl.

Step Two

Placed the hollowed out pumpkin in a glass baking dish filled about 1/2 in with water.  Cook at 400*F for about an hour.  The pumpkins are done when the outside is soft and squishy to the touch.  While they are cooking, do steps 3, 4, and 5.

Once they are done cooking, let them sit for about 15 minutes and flip them over to cool faster.

Step 3

Brown the ground turkey in a skillet and add it to the crockpot.

Step 4

Drain the beans but not the tomatoes, and add them to the crockpot as well.  

Step 5

Add the cumin, chili powder, onion powder, garlic salt, pepper, salt, and brown sugar to the crock pot.  Stir together and set on high.

Step 6

Dice the green peppers and the onion and add them to the pot.

Step 7

Once the pumpkins are cool enough to work with without burning your hands, scoop the pumpkin out from the shell and place into a large mixing bowl.  Add the 4 cups of water to the pumpkin and whisk together.  If you’re using the pureed pumpkin do the same thing.  Then add this mix to the crockpot and stir it all together.

Step 8

Cook on high for about 4 hours.  Add cheese or sour cream or anything else you like on chili to top it off and enjoy.

*This recipe can be made vegan very easily.  Simply take out the ground turkey and add another can of kidney beans.  It won’t really change the flavor or consistency that much.

 

So, right now, you have the innards of the pumpkin sitting in a bowl to the side.  What should you do with that.  Well, click here for a second recipe for roasted pumpkin seeds.  It’s one of my family’s favorites.

As always, thanks so much for reading.  If you enjoyed the blog, please take the time to follow it by clicking on the link in the lower right hand corner of your screen.  Happy Fall!