Rich, satisfying, and full of fall flavor, this easy chili is ideal for a relaxed weeknight dinner or a game-day gathering.
Serves 8 | Prep: 30 Minutes | Cook: 45–50 Minutes
Ingredients
- 3 medium orange sweet peppers, halved and seeded
- 2 canned chipotle peppers in adobo
- 2 garlic cloves
- 1½ pounds ground pork, beef, turkey, or chicken
- 1 large onion, chopped (about 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 (14.5-ounce) can hominy or 1 (15.5-ounce) can butter beans, rinsed and drained
- 1 (14.5-ounce) can chunky chili-style or stewed tomatoes, undrained
- 1 (14.5-ounce) can reduced-sodium chicken broth
- 1 (12-ounce) can beer, or 1 additional (14.5-ounce) can chicken broth
- 2 medium Granny Smith or tart red apples, peeled, cored, and coarsely chopped
- 1 teaspoon kosher salt
Method
1. Finely chop the sweet peppers, chipotles, and garlic in a food processor.
2. In an 8-quart Dutch oven over medium-high heat, cook the meat and onion until the meat is
browned and the onion is tender, breaking up the meat as it cooks. Drain excess fat.
3. Add the pepper mixture and cook, stirring, for 5 minutes.
4. Add all remaining ingredients. Bring to a boil, then reduce the heat. Cover and simmer for 25–30 minutes, until the sweet potato is tender. Serve warm.