Sweet and Spicy Cranberry Chili
This sweet and spicy cranberry chili brings together bold flavors with a zesty kick! Perfect for cozy dinners or festive gatherings.
Equipment
- large saucepan
- Wooden spoon
- Measuring spoons
- Knife
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 adjust 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 the olive oil in a large saucepan over medium-high heat.
- Add the diced onion and sauté until tender, about 4 minutes, stirring often.
- Stir in the chili powder, cayenne, and cumin, and cook for 1 minute until fragrant.
- Add the agave nectar, tequila, and sea salt, stirring well.
- Stir in the cranberries and cook for 5 minutes until they begin to soften.
- Add the diced tomatoes with their liquid and the water.
- Bring the mixture to a low boil, cover with a lid, and reduce the heat to a simmer.
- Let simmer for 10 minutes.
- Stir in the kidney beans, cover, and simmer for another 15 minutes.
- If the chili is too liquid for your liking, let it cook uncovered for a couple of additional minutes to thicken.
- Serve hot with steamed rice, roasted sweet potatoes, or fresh bread.
Notes & Wine Advice
Wine advice:
Pair with a medium-bodied red wine like Zinfandel or a smoky Syrah to complement the chili’s sweetness and heat.Nutrition values
Calories: 190 kcal | koolhydraten: 32 g | Eiwitten: 7 g | Vet: 4 g | Suiker: 11 g
