Description
This vibrant Cranberry Chili with cinnamon and cocoa is a flavorful twist on classic chili, combining the tartness of fresh cranberries with warm spices like cinnamon and cocoa powder. Packed with colorful peppers, black and great northern beans, and a rich tomato base, this hearty chili is perfect for a comforting meal that offers a unique balance of sweet, spicy, and savory flavors.
Ingredients
Chili Base
- 3 Tbsp extra virgin olive oil
- 1 medium yellow onion, finely diced
- 5 cloves garlic, minced
- 2 medium poblano peppers, diced
- 1 medium serrano pepper, diced (remove seeds for less heat)
- 1 medium red bell pepper, diced
- 1 medium hatch chile, diced
- 4 tsp chile powder
- 1 Tbsp ground cinnamon
- 2 tsp ground cumin
- 1 Tbsp unsweetened cocoa powder
- 1/2 cup dark brown sugar
- 1/4 cup tomato paste
- 1 15oz can crushed tomatoes
- 2 15oz cans black beans, drained and rinsed
- 1 15oz can great northern beans, drained and rinsed
- 2 cups fresh cranberries
- 2 cups water
- Salt and pepper, to taste
For Serving
- Fresh cilantro
- Sliced radish
Instructions
- Heat oil and sauté aromatics: Heat the extra virgin olive oil in a medium-sized dutch oven or soup pot over medium to medium-high heat. Add the finely diced yellow onion and sauté until starting to brown, about 5 minutes. Then add the minced garlic and sauté for about 1 minute until fragrant.
- Add peppers and spices: Add diced poblano, serrano, red bell, and hatch chiles to the pot. Sauté for another minute until fragrant. Next, add chile powder, ground cinnamon, ground cumin, and unsweetened cocoa powder. Stir and cook for about 1 minute to toast the spices and release their aromas.
- Incorporate sweeteners and tomato paste: Stir in the dark brown sugar and tomato paste until fully combined with the sautéed vegetables and spices, creating a rich base.
- Add liquids, beans, and cranberries: Pour in the crushed tomatoes, drained and rinsed black beans and great northern beans, fresh cranberries, and water. Season with salt and pepper to taste. Stir everything together and bring the mixture to a boil.
- Simmer the chili: Reduce the heat to low and let the chili simmer uncovered for 20-30 minutes. This allows the cranberries to burst and the flavors to meld, while the chili thickens slightly.
- Finish and serve: Remove from heat and let the chili cool for a couple of minutes to thicken a bit more. Serve hot, garnished with fresh cilantro and sliced radishes for added freshness and crunch. Enjoy your flavorful cranberry chili!
Notes
- Adjust the serrano pepper seeds to control the heat level according to your preference.
- If fresh cranberries are not available, frozen cranberries can be used instead; no need to thaw before adding.
- This chili can be made a day ahead; flavors develop even more after resting overnight in the refrigerator.
- Serve with warm cornbread or over cooked rice for a complete meal.
- For a spicier chili, add a pinch of cayenne pepper or extra chili powder.