harvest apple cider chili

Harvest Apple Cider Chili

 

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Apples with chili? Yes, it works and this Harvest Apple Cider Chili will be your new go to chili recipe. I have to admit I felt quite pleased when my husband said after tasting it ‘this is my favorite type of chili’.

Why This Will Be Your Favorite New Vegan Chili Recipe

Something spicy. Something sweet. Something delicious in a plant based soup bowl.

Okay enough with cute. Here is the real deal. This is something that the whole family will love! In our Easy Red Lentil Sloppy Joe Recipe I talked about how my son has recently gone vegetarian. It has been so fun to see him open up to new eating experiences and flavors – including this chili! I am not sure he would have even tried this in his pre-vegetarian days. He loved it, my husband love it, it was a win for us all!



(OKAY in all honesty my daughter was picky about it and told me she only liked the red beans in it – she is only seven, and that is fair. I am glad she tried it! She is always willing to try something and for that I am proud of her!)

How to Make Apple Harvest Cider Chili

I love that this chili is made in one pot! If you love one pot meals, be sure to check out our whole recipe round up of one pot meals here.

This chili combines harvest tastes such as apple, cider and sweet potato with spicy herbs of cumin, chipotle powder and chili powder for an out of this world vegan soup combination.

This soup also is full of vegetables! Zucchini, carrots, peppers and onion make this full of good for you ingredients.

I am certain this soup will be on your menu many times over the next few months. It certainly will be on ours. This makes a great meal prep item for lunches or to reheat for an easy dinner.

If you make this vegan recipe, we would love to know! Tag @badtothebowl on social media.

Harvest Apple Cider Chili

Recipe by sarah@badtothebowl.comCourse: Main, SoupsCuisine: AmericanDifficulty: Easy

Sweet and spicy this vegan chili will be a new seasonal favorite!

Ingredients

  • 1 -14.5 oz can of red kidney beans

  • 1 – 14.5 oz of Cannellini or white kidney beans

  • 6 oz of tomato paste

  • 6 oz of non meat crumbles*

  • 1 sweet onion, chopped

  • 1 Tblsp minced garlic

  • 1 green pepper, chopped

  • 1 apple, diced

  • 1 sweet potato, diced

  • 1 zucchini, diced

  • 1/2 cup chopped carrots

  • 1 – 14.5 oz diced tomatoes

  • 1 1/2 cups apple cider

  • 2 cups vegetable broth

  • 3 tsp chili powder

  • 3 tsp cumin

  • 2 tsp paprika

  • 1/2 tsp chipotle chili powder

Directions

  • Drain and rinse your beans.
  • In large stockpot on stove over medium heat, water sauté your onion until translucent. Add your non meat crumbles and garlic. Sauté for 2-3 minutes more.
  • Add beans, tomato paste, vegetables, spices, apple, apple cider, diced tomatoes and vegetable broth. Stir until well mixed.
  • Bring to a boil. Reduce heat. Cover with lid and simmer for 45 minutes or until vegetables are soft.
  • Taste and add salt or pepper if necessary.
  • Serve with sour cream and your favorite soup crackers or tortilla strips.

Notes

  • *I used Morningstar brand of vegan crumbles.

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