Fruit & Nut Chili

We made this dish when friends came over a while ago, but only just wrote it down. I almost laughed my head off trying to get the ingredients (and proportions) from Okaasan. Erm... 1/2 or 3/4 maybe 1 teaspoon of... Expert cooks are hard to learn from. I'll try to make the recipe soon to check what I wrote down, and maybe get a picture.

We originally got the recipe from my cousin, so it's written for an American kitchen. I'll write down both versions. Okaasan brought the recipe with her from one of her visits, I didn't try the original my cousin made. We like it on the sweet side, rather than the original spicy.

We usually just have this with rice (vegetarian day), and I can understand with all the chopping involved (making it our way) it's enough cooking for the day. ^_^

The original recipe:
1 cup chopped onions
1 clove garlic, chopped
2 16 oz. cans chopped tomatoes, undrained
1 15 oz. can tomato sauce
1 14 ½ oz. can vegetable / chicken broth
2 green peppers, diced
2 4 oz. cans chilies
2 tart apples, diced
1 tablespoon McCormick chili powder **
2 tablespoons unsweetened baking cocoa
1 teaspoon cinnamon
2 15 oz. cans kidney beans, rinsed and drained
½ cup slivered almonds
½ cup raisins
½ cup cheddar cheese, grated


Okaasan's version (adapted for an Egyptian (sort of) kitchen):
1 large onion, chopped
1 clove garlic, chopped
6 large tomatoes, chopped (2-3 cups)
½ or 1 jar tomato sauce (will have to experiment, sorry)
2-3 bell peppers (yellow, red & green if you want. We don't like to use the green ones cause they are bitter here. We used them when friends came over, but we added sugar to cover up the bitterness.)
2 apples (preferably tart, but we use what's in season)
1 tablespoon McCormick chili powder **

2 tablespoons unsweetened baking cocoa

1 teaspoon cinnamon 

2 cans kidney beans, rinsed and drained

½ cup chopped almonds 

½ cup raisins

cheddar cheese, grated (we usually buy ½ a kilo (one piece) and eyeball how much we want. Okaasan says ½ cup doesn't sound like much)

Okaasan makes her own veggie broth, so she puts together whatever she has. Usually makes a big batch and freezes it for later. If you make your own broth, best make it ahead of time.

Parsley, carrots, onion, peas, potatoes. Cook for about half an hour, or until the veggies are soft. Puree and voila!

Directions for the chili:

1. Sautee onion and garlic in some oil.
2. Stir in the tomatoes with their liquid, the broth, tomato sauce, the peppers, apples, chili powder, cocoa & cinnamon. Cover and simmer for 1/2 an hour.
3. Add beans, almonds and raisins. Cook for 10 more minutes.
4. Serve with cheese.

** Okaasan says she saw the chili powder in Egypt, not sure which supermarket. It basically has chili pepper, spices, salt and garlic in it.

Discovered the original calls for sour cream too, but bleh, too much fat. We do without it. ^_^