Autumn Harvest Chili


  • 2 cups thick and chunky mild salsa
  • 1 15 ounce can of red or black beans
  • 1 14.5 ounce can vegetable broth
  • 1 Granny Smith apple, chopped in very small pieces
  • 2/3 cup dried cranberries
  • 1 tablespoon unsweetened cocoa powder
  • 2 teaspoons chili powder
  • 2/3 cup coarsely chopped cashews


  1. Combine all ingredients except the cashews in a 5-quart Dutch oven.  Bring to a boil, reduce heat, and simmer covered for about 20 minutes.  
  2. Just before serving, stir in the cashews.  

Recipe from the kitchen of Midwest Living Magazine.


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