Wednesday, September 10, 2008
I know. Another savory dish with fruit. I can't help myself. I'm determined to make fruit an okay part of dinner after the gingered peaches with chicken. Which I can't even type without shuddering.
I did not like it in a box. Or with a fox.
But anyhow, we are hitting apple season, and apple season brings lots of apples.
That it does.
This is a creamy, lightish chili that doesn't taste at all like there is fruit in there. The apples completely disappear.
I don't know if I'm really selling this...
This is a good approaching-fall chili. It is not too heavy, but it isn't so light that you walk away from the table hungry.
--2 cans of white beans, drained and rinsed (I used white kidneys)
--1 onion, chopped
--2 apples, cut in tiny chunks, no need to peel
--3 cloves smashed and chopped garlic
--3 T butter. Yes, butter.
--2 tsp chili powder
--1/2 tsp ground thyme
--1 tsp cumin
--1/4 tsp salt
--1/4 tsp pepper
--3 cups chicken broth (unless you are vegetarian. then you should use vegetable broth. because the chicken would be wrong.)
--1/2 cup plain non fat yogurt
--1/2 cup shredded sharp cheddar cheese (optional)
Any crockpot over 4 quarts would work well with this dish.
Put the butter into the bottom of your crockpot. Dump in the drained and rinsed beans. Chop up the onion and the apple. Add the spices, and pour in the broth. Stir in the yogurt.
Cover and cook on low for 8 hours, or on high for 4-5. This is done when the onion has reached desired tenderness and the flavors have melded. Stir in the cheddar cheese before serving.
I think corn bread would be awesome with this dinner. I wish I would have thought of it before just this second.
This is a good meal. The chili is quite mild---you might want to sprinkle some Tobasco on top, or add more chili powder if you want a kick. This was mild enough for the kids to eat.
I was pleased with both the tang and the creamy consistency the non fat yogurt provided. It didn't separate, and added a nice level of creaminess.