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–+ servings

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!
Couverts4
Preparation 10 minutes
Preparation time:30 minutes
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Equipment

  • large saucepan
  • 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 & 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.

Nutrition values

Calories: 150 kcal | Carbohydrates: 30 g | Protein: 6 g | Fat: 2 g | Sugar: 7 g
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Course; Main Course / Soup / Stew
Cuisine; United States
Diets; Dairy-Free / Gluten-Free / Halal / Kosher / Low Fat / Nut-Free / Soy Free / Vegan / Vegetarian