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Prep time
5 hours
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Cook time
30 hours
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Serves
6
Author Notes
Lets face it, at the end of the week, what is more often than not left in your fridge are flabby greens and half-used cans of olives, tomatoes, etc. With a little care, items deemed for the trash or compost can develop into some-kind-of-wonderful: CHILI. —G
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Ingredients
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1
yellow onion, diced
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2 pieces
roasted red pepper or fresh bells, diced
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1 pint
grape or cherry tomatoes, halved
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1
red or golden delicious apple, cored & cubed
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1 pint
button or cremini mushrooms, wiped clean & diced
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1/4 cup
dark, pitted olives, chopped (yes, you can use the canned)
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1
28 ounce can crushed tomatoes
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1 tablespoon
tomato paste
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1 tablespoon
ancho chile powder
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1/2 teaspoon
hot smoked paprika
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2
cans kidney beans, rinsed & drained (any bean will do)
Directions
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In a heavy bottomed pot, add a splash of olive oil, onion, tomato paste, chile powder, and paprika. Cook until translucent, stir in apples, sprinkle with sea salt.
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Cook until apples have fallen apart, about 5 minutes. Stir in mushrooms, cooking until liquid is released and evaporated, about 10 minutes.
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Stir in fresh tomatoes and cook until bursting. Add olives and peppers, and cook an additional 5 minutes, or until bottom of the pot is dry.
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Deglaze pan with canned tomatoes, reduce heat to medium-low. Simmer for 15-20 minutes. Stir in beans and cook additional 5 minutes.
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Season to taste and garnish with whatever green leafy's you've got (cilantro or scallions pair well) + a dollop of that soon-to-expire greek yogurt or sour cream. Cheese blend optional.
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