Compost Chili Recipe

Name: Compost Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 yellow onion, diced; 2 pieces roasted red pepper or fresh bells, diced; 1 pint grape or cherry tomatoes, halved; 1 red or golden delicious apple, cored & cubed; 1 pint button or cremini mushrooms, wiped clean & diced; 1/4 cup dark, pitted olives, chopped (yes, you can use the canned); 1 28 ounce can crushed tomatoes; 1 tablespoon tomato paste; 1 tablespoon ancho chile powder; 1/2 teaspoon hot smoked paprika; 2 cans kidney beans, rinsed & drained (any bean will do)

Servings: persons

1 yellow onion, diced
2 pieces roasted red pepper or fresh bells, diced
1 pint grape or cherry tomatoes, halved
1 red or golden delicious apple, cored & cubed
1 pint button or cremini mushrooms, wiped clean & diced
1/4 cup dark, pitted olives, chopped (yes, you can use the canned)
1 28 ounce can crushed tomatoes
1 tablespoon tomato paste
1 tablespoon ancho chile powder
1/2 teaspoon hot smoked paprika
2 cans kidney beans, rinsed & drained (any bean will do)

1
In a heavy bottomed pot, add a splash of olive oil, onion, tomato paste, chile powder, and paprika. Cook until translucent, stir in apples, sprinkle with sea salt.Season to taste and garnish with whatever green leafy's you've got (cilantro or scallions) + a dollop of that
2
Cook until apples have fallen apart, about 5 minutes. Stir in mushrooms, cooking until liquid is released and evaporated, about 10 minutes.
3
Stir in fresh tomatoes and cook until bursting. Add olives and peppers, and cook an additional 5 minutes, or until bottom of the pot is dry.
4
Deglaze pan with canned tomatoes, reduce heat to medium-low. Simmer for 15-20 minutes. Stir in beans and cook additional 5 minutes.
5
Season to taste and garnish with whatever green leafy's you've got (cilantro or scallions pair well) + a dollop of that soon-to-expire greek yogurt or sour cream. Cheese blend optional.

309

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 yellow onion, diced, 2 pieces roasted red pepper or fresh bells, diced, 1 pint grape or cherry tomatoes, halved, 1 red or golden delicious apple, cored & cubed, and more.

Yes, Compost Chili falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Compost Chili

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions