Recipe By AEMACIVOR
Rating
Published Mar 5th
Prep 20m Cook 55m Additional - Ready In 1h 15m
Servings 6 servings Calories 94.9

A spicy chili if you want it to be, depending on how much chili and curry powder you add. Not your typical chili. Best if left to cool and then reheated. Serve with brown rice.

Recipe Ingredients

  • ½ cup applesauce
  • 1 tablespoon brown sugar
  • 1 tablespoon ground coriander
  • 1 teaspoon ground cayenne pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • ½ teaspoon ground cloves
  • ½ teaspoon dried rosemary
  • ½ teaspoon dried sage
  • ¼ teaspoon dried thyme
  • 1 pinch asafoetida powder
  • 1 (15 ounce) can black beans
  • 1 (6 ounce) can tomato paste
  • 2 cloves garlic, minced
  • 1 onion, chopped
  • 1 yellow squash, chopped
  • 2 carrots, chopped
  • 1 sweet potato, peeled and diced
  • 1 cup chopped fresh mushrooms
  • 1 quart water, or as needed

Cooking Directions

  1. 1 In a large pot over medium-low heat, mix the applesauce, brown sugar, coriander, cayenne pepper, cumin, oregano, cloves, rosemary, sage, thyme and asafoetida powder. Cook just until heated through. Stir in black beans and tomato paste. Mix in garlic, onion, squash, carrots, sweet potato and mushrooms. Pour in enough water to cover. Bring to a boil, reduce heat to low and simmer 45 minutes, stirring occasionally.

Nutrition Facts

  • Calories 94.9
  • Carbohydrate 21.4 g
  • Fat 0.8 g
  • Fiber 4.6 g
  • Protein 3.2 g
  • Saturated Fat 0.1 g
  • Sodium 259.4 mg
  • Sugar 10.7 g

Reviews

  1. Amazing!... if you dice the vegetables quite small and open your mind to the fact that you can have 'vegetarian chili' there is no need to give this recipe negative reviews. And if you can't handle the heat reduce the amount of cayenne!
  2. Made a few changes by excluding coriander and cloves used a little less cayenne pepper used tomato sauce instead of tomato paste added chopped swiss chard at the end for a little green and sprinkled the chili with cashews before serving. This made a great (and filling) meal with brown rice chopped tomatoes and avocado - Read more ...
  3. I found this to be very very good. I did add one cup of White Zinfandel wine I had on hand to this recipie.
  4. This was really very good and different. I would definitely make this again. Goes well with whole wheat rolls.
  5. The flavour of the spices is awesome. I did not have apple sauce so I put apple jelly and also added a can of diced tomatoes instead of tomato paste. Very good mix. Will do again.
  6. I would do some tinkering with this to get it the way you want it. It is not traditional tasting and taste more like an middle eastern version of chili. Suggetions would be to cut coriander amount by half since it dominates the flavor. If you still want more than put in a little at - Read more ...
  7. This chili is fantastic! If you like dishes with a lot of flavor this is definitely worth a try. And it was easy to prepare and cook. Instead of using ground cayenne pepper I substituted Frank's Red Hot Original sauce (I just kind of eye-balled the amount and tasted as I went). It's main ingredient - Read more ...
  8. it was aweseom!!
  9. Make no mistake this is not chili. Stew yes. Chili no. I added a 28 ounce can of tomatoes to this to pretend it was chili and then added some ground beef because if I was eating stew I wanted meat in it. The flavor starts out spicy and you don't think it's too hot - Read more ...

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