Apples with chili? Yes, it works and this Harvest Apple Cider Chili will be your new go to chili recipe. My husband said after tasting it ‘this is my new favorite type of chili’ and I have to agree with him!
Ingredients in Apple Cider Chili
This soup is slightly spicy, subtly sweet and perfectly delicious in a plant based chili bowl. This vegan chili is the real deal!
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!
Here are the ingredients you will need to make this easy apple cider chili!
- Apples
- Apple Cider
- Meatless Crumbles
- Sweet Potato
- Red Kidney Beans
- White Kidney Beans
- Carrots
- Zucchini
- Chili Powder
- Cumin
- Paprika
- Chipotle Chili Powder
As with all chili recipes, chili is an essential spice to use in this recipe! Chili powder pairs perfectly with cumin and a dash of chipotle chili powder gives this unique taste! Sweet paprika adds the subtle sweetness of the apples and apple cider. This chili is an explosion of delicious fall flavors that your tastebuds will love.
If you love spicy and sweet combo’s, be sure to check out our Spicy and Sweet Taco bowl that combine sweet potato with chipotle black beans.
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.
When you make this soup, first you will need to prep your vegetables. Then rinse and drain your beans. Next, water sauté your onion. You do not need oil in this recipe! Yeah for an oil free chili. Add all your prepped vegetables, rinsed beans and spices. Bring to boil, simmer and let all these yummy chili smells invade your house and home. Your stomach will be growling!
This soup will simmer for about 45 minutes until all vegetables are tender. Serve with a fresh green salad like our oil free cilantro tahini kale salad! My kids love this with vegan grilled cheese.
Refrigerate leftovers of this chili and enjoy it as vegan chili lunch! You could also serve the leftovers over fries, like in our vegan chili fries. This is a great vegan meal prep dinner. I have froze this soup before, but be aware the sweet potatoes do slightly change texture.
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
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
- 4 cups vegetable broth
- 3 tsp
- 3 tsp
- 2 tsp
- 1/2 tsp
Instructions
- 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.
