Woodchuck “Kitchen Sink” Chili

Organic Vegetarian Chili with Beans and Cheese


  • 2 cups of Woodchuck Amber Hard Cider
  • 1 cup of water
  • 2 cans red kidney beans
  • 2 cans diced tomatoes
  • 2 cans (6 oz.) tomato paste
  • 2 tbsp. chili powder
  • 2 tbsp. flour
  • 1 tsp. salt
  • 1 tsp. paprika
  • 1 tsp. minced garlic
  • 1 full orange pepper – diced
  • 1 cup of onion – diced
  • 1 lb. of ground turkey
  • 1 lb. ground sausage

Fits into a 6-quart capacity slow cooker, or pot.

In 2 saucepans, cook and sauté the ground turkey, and the sausage separately.

While sautéing the meat, add the diced tomatoes, kidney beans, tomato paste, water, and Woodchuck Amber Hard Cider into the slow cooker or stove pot. If you are using a slow cooker, start the setting on high. If you are on the stove top, start the temperature at medium-high.

While the pot starts to heat, dice up the orange pepper and onion. Once prepped, add the orange pepper, onion, and minced garlic to the pot.

Once the turkey and sausage is cooked, add both to the cooking pot.

In a separate bowl, combine the chili powder, flour, salt, paprika, and sift together. Add the combined spices to the cooking pot.

Stir, and reduce the setting on the slow cooker to low, or the temperature on your stove top to low-medium. Occasionally stirring, let the chili sit for at least 1 ½ hours. (However, the longer it sits, the more flavorful the chili will be!) As the flavors build together, add crushed red pepper to taste, depending on how daring those taste buds are.

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