Apple Harvest Chili

It felt like fall had come early last week so I was in the mood for a hot bowl of chili. The nuts and dried apricots in this sweet and spicy chili give it a satisfyingly filling texture. The recipe is meatless, but if you are serving it for vegetarians make sure to substitute vegetable broth for the chicken broth.

Ingredients

1 16 oz jar thick and chunky salsa
1 16 oz can yellow hominy (or corn), rinsed and drained
1 16 oz ounce can black beans, rinsed and drained
1 14 oz ounce can reduced-sodium chicken broth
1 Granny Smith apple, cored and chopped
2/3 cup snipped dried apricots (you can also use golden raisins or dried cranberries)
1 T unsweetened cocoa powder
2 t chili powder
A few dashes of hot sauce
2/3 cup coarsely chopped cashews
Lime wedges (optional)

Directions
1. Chop the cashews, apple and apricots, set aside.
2. Open the canned beans and hominy (or corn), rinse and drain.
3. Combine salsa, hominty (or corn), beans, chicken broth, apple, apricots, cocoa powder and hot sauce in a large pot or Dutch oven.
4. Bring to boiling, reduce heat and simmer, covered, for 20 minutes.
5. Just before serving, stir in cashews.
6. If desired, garnish with a slice of lime or apple.

From Midwest Living