Apple Ginger Chili

I love making chili.  There are so many different flavors that you can blend with raw ingredients and seasonings.  The combinations are limitless.  Technically, as long as there is a pepper and a meat involved, you can call it a chili.  Because I am quite intrigued by the concept of food fusion, I decided to give it an Indianesque sweet twist.  Lo and behold: Apple Ginger Chili

By the way, it is really difficult to take decent pictures of food with a normal point-and-shoot camera.  I found out tonight that there is a "food" feature on it where you can alter the color filter.  It was interesting.  Anywho, here's what went down in the kitchen.  Warning: This recipe is not as simple as I normally like to go.  This recipe should serve about 4 people.

Ingredients:

6 boneless chicken tenders, chopped into small pieces 

(You can use breasts, but the tenders were 3 bucks cheaper, and I was feeling frugal today.)

1/2 cup apple cider vinegar

2 cloves of garlic, minced

2 inches ginger root, minced

1 white onion, chopped

1 large can crushed tomatoes

1 cup chicken broth

1 yellow bell pepper, chopped

1 gala apple, peeled and diced

Salt

Pepper

2 tbsp olive oil

2 tsp ground coriander (divided)

1 tsp cayenne pepper

1 tbsp ground cinnamon

1 tsp ground cumin

2 tsp brown sugar

2 tbsp honey

1/4 cup fresh mint, chopped

Instructions:

1. Cut chicken into small pieces. Mix apple cider vinegar with a pinch of salt and pepper, an 1 tsp ground coriander. Set chicken in marinade, let sit for 30 minutes.
2. Warm olive oil in a saucepan over medium low heat. Add garlic, ginger, and onion. Stir until onion is softened.
3. Add chicken. Cook until slightly browned.
4. Add cinnamon, remaining coriander, cumin, and cayenne. Stir and coat chicken.
5. Add crushed tomatoes and broth. Bring to a boil and set heat to low. Let simmer and thicken for 10 minutes. Stir often.
6. Add brown sugar, diced apple and yellow pepper. Stir, let simmer and thicken 5 minutes.
7. Remove from heat. Add honey and stir.  Stir in fresh mint right before serving.

You can serve with rice or egg noodles, but I eat most chilis and stews like this on their own.  And get this: each serving is roughly 2 WW points (sans the rice).  Guilt-free sweet chili.  I had it three hours ago and I am still craving more.  Thanks for reading!