Fruit N Nut Chili Recipes

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FRUIT 'N' NUT CHILI



Fruit 'n' Nut Chili image

Apples, slivered almonds and cocoa add a new taste to chili.

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 7 servings.

Number Of Ingredients 16

1-1/2 pounds ground beef
1 cup chopped onion
1 cup chopped green pepper
1 teaspoon minced garlic
1 can (28 ounces) crushed tomatoes
2 cups water
2 cups chopped peeled apples
1 can (16 ounces) chili beans, undrained
1 can (6 ounces) tomato paste
1/3 cup slivered almonds
2 tablespoons baking cocoa
2 tablespoons chili powder
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon pepper
Sour cream, optional

Steps:

  • In a Dutch oven, cook the beef, onion and green pepper over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the tomatoes, water, apples, beans, tomato paste, almonds, cocoa and seasonings. , Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until heated through. Garnish with sour cream if desired.

Nutrition Facts : Calories 340 calories, Fat 13g fat (4g saturated fat), Cholesterol 48mg cholesterol, Sodium 773mg sodium, Carbohydrate 37g carbohydrate (11g sugars, Fiber 10g fiber), Protein 25g protein.

SWEET, SALTY, SPICY PARTY NUTS



Sweet, Salty, Spicy Party Nuts image

I find this technique much easier than the stovetop pan method. You'll get beautiful, perfectly frosted nuts that are roasted evenly, with no bitter burned spots.

Provided by Chef John

Categories     Appetizers and Snacks     Snacks     Party Mix Recipes

Time 27m

Yield 16

Number Of Ingredients 12

Cooking spray
1 cup untoasted walnut halves
1 cup untoasted pecan halves
1 cup unsalted, dry roasted almonds
1 cup unsalted, dry roasted cashews
1 teaspoon salt
½ teaspoon freshly ground black pepper
¼ teaspoon ground cumin
¼ teaspoon cayenne pepper
½ cup white sugar
¼ cup water
1 tablespoon butter

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil and lightly coat with cooking spray.
  • Combine walnut halves, pecan halves, almonds, and cashews in a large bowl. Add salt, black pepper, cumin, and cayenne pepper; toss to coat.
  • Heat sugar, water, and butter in a small saucepan over medium heat until the butter is melted. Cook for 1 minute and remove from heat. Slowly pour butter mixture over the bowl of nuts and stir to coat.
  • Transfer nuts to the prepared baking sheet and spread into a single layer.
  • Bake nuts in the preheated oven for 10 minutes. Stir nuts until the warm syrup coats every nut. Spread into a single layer, return to the oven, and bake until nuts are sticky and roasted, about 6 minutes. Allow to cool before serving.

Nutrition Facts : Calories 219 calories, Carbohydrate 12.7 g, Cholesterol 1.9 mg, Fat 18.1 g, Fiber 2.4 g, Protein 4.8 g, SaturatedFat 2.4 g, Sodium 205.7 mg, Sugar 7.5 g

BEST DAMN CHILI



Best Damn Chili image

After years of adjustments I have found a recipe for all to enjoy. Previous ones were either too hot or too mild, this one even was to the liking of my finance who hates chili.

Provided by Danny Jaye

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Beef Chili Recipes

Time 2h50m

Yield 12

Number Of Ingredients 28

4 tablespoons olive oil
1 yellow onion, chopped
1 red bell pepper, chopped
1 Anaheim chile pepper, chopped
2 red jalapeno pepper, chopped
4 garlic cloves, minced
2 ½ pounds lean ground beef
¼ cup Worcestershire sauce
1 pinch garlic powder, or to taste
2 beef bouillon cubes
1 (12 fluid ounce) can or bottle light beer (such as Coors®)
1 (28 ounce) can crushed San Marzano tomatoes
1 (14.5 ounce) can fire-roasted diced tomatoes
1 (12 ounce) can tomato paste
½ cup white wine
2 tablespoons chili powder
2 tablespoons ground cumin
1 tablespoon brown sugar
1 tablespoon chipotle pepper sauce
2 ½ teaspoons dried basil
1 ½ teaspoons smoked paprika
1 teaspoon salt
½ teaspoon dried oregano
½ teaspoon ground black pepper
2 (16 ounce) cans dark red kidney beans (such as Bush's®)
1 cup sour cream
3 tablespoons chopped fresh cilantro
½ teaspoon ground cumin

Steps:

  • Heat oil in a large pot over medium heat; cook and stir onion, bell pepper, Anaheim pepper, jalapeno peppers, and garlic in the hot oil until softened.
  • Meanwhile, heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; add Worcestershire sauce and garlic powder. Crumble bouillon cubes over beef and add beer. Continue to cook , scraping any browned bits from the bottom of the skillet, until liquid is hot, about 3 minutes. Stir beef mixture into pepper mixture.
  • Stir crushed tomatoes, diced tomatoes, tomato paste, and wine to the beef mixture. Season with chili powder, 2 tablespoons cumin, brown sugar, pepper sauce, basil, paprika, salt, oregano, and black pepper. Bring to a boil and reduce heat to medium-low. Cover and simmer until meat and vegetables are very tender and flavors have developed in the chili, about 90 minutes, stirring occasionally.
  • Mix kidney beans into beef and vegetables. Continue to simmer until beans are hot, about 30 minutes more.
  • Blend sour cream, cilantro, and remaining 1/2 teaspoon cumin in a food processor until smooth. Serve sour cream mixture with chili.

Nutrition Facts : Calories 406.3 calories, Carbohydrate 27.6 g, Cholesterol 74.4 mg, Fat 21.1 g, Fiber 7 g, Protein 25.2 g, SaturatedFat 7.8 g, Sodium 1014.5 mg, Sugar 7.4 g

SPICED APPLE CHILI



Spiced Apple Chili image

Nothing says fall like chili and apples. I use smoked paprika to give this slightly sweet chili a smoky kick. -Joyce Moynihan, Lakeville, Minnesota

Provided by Taste of Home

Categories     Lunch

Time 1h15m

Yield 6 servings (2 quarts).

Number Of Ingredients 15

1 pound ground beef
1 large onion, chopped
1 can (6 ounces) tomato paste
3 teaspoons chili powder
3 teaspoons smoked paprika
2 teaspoons ground cumin
1 teaspoon ground cinnamon
2 garlic cloves, minced
2 tablespoons cider vinegar
3 cups beef broth
2 large Granny Smith apples, peeled and chopped
1 can (15 ounces) chili beans, undrained
1/2 teaspoon salt
1/4 teaspoon pepper
Optional toppings: shredded white cheddar cheese and diced red onion

Steps:

  • In a Dutch oven, cook and crumble beef with onion over medium-high heat until beef is no longer pink, 5-7 minutes; drain., Add tomato paste, spices and garlic; cook and stir over medium heat 5 minutes. Stir in vinegar and broth until blended. Add remaining ingredients; bring to a boil. Simmer, covered, until apples are tender and flavors are blended, about 45 minutes, stirring occasionally. Serve with toppings as desired. Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.

Nutrition Facts : Calories 284 calories, Fat 10g fat (4g saturated fat), Cholesterol 47mg cholesterol, Sodium 945mg sodium, Carbohydrate 31g carbohydrate (11g sugars, Fiber 7g fiber), Protein 21g protein.

VEGGIE BEEF CHILI



Veggie Beef Chili image

"Folks who like their chili hot really get a kick out of this zippy recipe," pens Amy Baxter of Bishop, California. "I serve steaming bowls of it with oven-fresh corn bread. It's chockfull of garden goodness-with two kinds of squash , tomatoes, green chilies, black beans, etc.-that you can leave out the meat altogether and not miss it a bit."

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 8 servings (2 quarts).

Number Of Ingredients 17

1 pound lean ground beef (90% lean)
1 large onion, chopped
1 medium zucchini, diced
1 medium yellow summer squash, diced
1 medium sweet red pepper, chopped
1 can (15-1/2 ounces) hominy, drained
1 can (15 ounces) black beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes with green peppers and onions, undrained
1 cup light beer or beef broth
1 can (4 ounces) chopped green chilies
1 tablespoon minced fresh parsley
2 garlic cloves, minced
2 teaspoons ground cumin
2 teaspoons dried coriander
1 teaspoon minced fresh cilantro
1 teaspoon chili powder
1/4 teaspoon cayenne pepper

Steps:

  • In a large saucepan, cook beef and onion over medium heat until meat is no longer pink; drain. Add the zucchini, yellow squash and red pepper; cook and stir until crisp-tender. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until the vegetables are tender.

Nutrition Facts : Calories 223 calories, Fat 6g fat (2g saturated fat), Cholesterol 21mg cholesterol, Sodium 439mg sodium, Carbohydrate 23g carbohydrate (0 sugars, Fiber 7g fiber), Protein 17g protein. Diabetic Exchanges

EASY FRUIT AND NUT BITES



Easy Fruit and Nut Bites image

Prep Easy Fruit and Nut Bites, a quick energy-boost, for days when you're lagging behind. These fruit and nut bites are tasty, no-bake snack options you can take to work or gift to friends and family.

Provided by My Food and Family

Categories     Home

Time 30m

Yield 12 servings, 2 fruit balls each

Number Of Ingredients 8

1-1/4 cups old-fashioned or quick-cooking oats
1 cup PLANTERS Cashews
1 cup thin pretzel sticks
1 cup dried apricots
3/4 cup BAKER'S Rich Milk Chocolate Chunks
1/2 cup dried cranberries
2 Tbsp. each chia seed and ground flax seed
3 Tbsp. each maple syrup and milk

Steps:

  • Process oats, nuts and pretzels in food processor until finely ground.
  • Add all remaining ingredients except syrup and milk; process until blended. Add syrup and milk; pulse just until blended.
  • Roll into 24 (1-1/2-inch) balls.

Nutrition Facts : Calories 210, Fat 7 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 120 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 5 g

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