Three Bean & Apple Chili
The minute the temperatures fall to below 50F I’m all in for the chili, sweater and cocoa season.
It was no surprise that when I created this Chili kit recipe, I was inspired by the local season and harvest.
Using locally sourced beans has been the foundation to our creamy and hearty recipe. With the addition of apples and a dash of maple syrup, it balances the smokiness of the spices in the chili and brings in New England to your cooking.
Enjoy once, and even more the second day.
Serves 4-6
Soaking Time: 4-6 Hrs. | Stovetop Cooking Time: 60-75 Minutes | Instant Pot® Cooking Time: 30 Minutes
Ingredients You’ll Need:
-
2 tbsp olive oil
½ medium onion, diced
2 garlic cloves, minced
½ inch jalapeno, minced (optional)
½ cup crushed tomatoes
1 tbsp tomato paste
½ cup diced tart apple
½ cup chopped veggies, such as carrots, kale or peppers (optional)
5 ½ cups water
1 tsp apple cider vinegar
1 tsp maple syrup
salt to taste
cheese, avocado, or pickled onions for garnish (optional)
Cooking Directions:
- Rinse the beans, cover with 3 inches of hot water and soak for 4-6 hours.
- Heat the oil in a large heavy-bottomed skillet. Add the chili pod, onion, garlic and
jalapeno and stir-fry for 2-3 minutes. Add the crushed tomatoes, tomato paste and spice
blend. Stir-fry for another 2 minutes. Add the apple and veggies and cook for 5 minutes. - Drain the beans, and add to the pot with 3½ cups of water and a big pinch of salt. Bring to a boil,
reduce the heat to a simmer. - Simmer for 30 minutes covered, then uncover and cook for 30 to 40 more minutes,
stirring occasionally and skimming off any foam. It’s done when the beans are soft and
the sauce is thick. Stir in the vinegar and maple syrup and season to taste. - Serve with cheese, avocado, and pickled onions.
To cook in the Instant Pot®: Soak the beans according to step 1. Using the Sauté mode, heat the oil in the pot’s insert. Stirfry the chili pod, onion, garlic and jalapeno for 203 minutes. Add the tomatoes, tomato paste and spice blend. Stir for another 1-2 minutes. Add the soaked and drained beans, stir-fry and mix well. Then add 3½ cups of water and a big pinch of salt. Attach the lid and select Beans/Chili mode for 30 minutes. When done, turn off the Instant Pot and release the pressure naturally. Remove the lid when the pressure valve has gone down and is safe. Stir in the vinegar and maple syrup and season to taste.
