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Harvest Chipotle Chili

Sweet potatoes and apples hold their own with spicy chipotle chilies in this perfect sweet-heat balance. Does it take a lot of peeling and chopping? Yes. Is it worth it? Oh, yeah.

Prep Time: 30 Mins             Cook Time: 25 Mins                  Yield: 8 Servings


  • 3 medium orange sweet peppers, halved and seeded

  • 2 canned chipotle peppers in adobo sauce

  • 2 cloves garlic

  • 1 1/2 pounds ground pork, ground beef or uncooked ground turkey or chicken

  • 1 large onion, chopped (1 cup)

  • 1 pound sweet potato, peeled and cut into 1-inch pieces

  • 1 15 - ounce can reduced-sodium pinto beans, rinsed and drained

  • 1 14 1/2 - ounce can hominy or one 15.5-ounce can butter beans, rinsed and drained 

  • 1 14 1/2 - ounce can chunky chili-style tomatoes or stewed tomatoes, undrained

  • 2 14.5-ounce can reduced-sodium chicken broth

  • 2 medium Granny Smith or tart red apples, peeled, cored and coarsely chopped

  • 1 teaspoon kosher salt


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

  2. 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.

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

  4. Top each serving with some of the Spicy Chipotle Seasoned Nuts. 

Spicy Chipotle Seasoned Nuts


  • 2 tablespoons butter

  • 2 teaspoons Wocestershire sauce

  • 1 teaspoon water

  • 1 teaspoon ground chipotle chile pepper or chili powder

  • 1 teaspoon snipped fresh rosemary

  • 1/2 teaspoon celery salt

  • 1/2 teaspoon garlic powder

  • 1 1/2 cups dry roasted cashews, unsalted pumpkin seeds (pepitas) and/or peanuts

  • 1/2 teaspoon kosher, sea salt or coarse salt


  1. Line a 13x9x2-inch baking pan with foil; lightly coat foil with nonstick cooking spray. Set aside.

  2. 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.

  3. 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.

  4. Bake in a 325 degree F oven for 15 to 20 minutes, stirring twice.

  5. 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.

  6. This makes a great snack double the recipe and keep half for the chili.

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