Apple Cider Pork Chili

I love to make a huge pot and we eat it a few times through the week. I also like to share some with my dad who is the biggest soup fan and freeze a mason jar full for another time when we are short on time.

I was browsing Pinterest and saw the idea for apple cider in soup. I loved this idea! The apple cider gives this chili a sweeter flavor. The vegetables including kale, carrots, celery and onions give a boost of vitamins and minerals. The beans and pork provide protein which is what will help to make you feel full. This chili freezes well and is the perfect fall or cold-weather soup.

Ingredients:

1 pound Smithfield boneless pork loin filet, trimmed and cubed

3 celery stalks, diced

2 large carrots, peeled and diced

3 garlic cloves, finely chopped

2 bay leaves

1 onion, diced

4 cups kale, cut into pieces

1 can pinto beans, drained and rinsed

3 cups low-sodium chicken broth

2 cups apple cider

1 teaspoon chili powder

1 teaspoon black pepper

1 teaspoon paprika

¼ teaspoon cayenne
1/2 apple, chopped for topping
2 teaspoons chopped fresh thyme

Directions:  
1. In a large pot, add pork cubes and saute until cooked through and browned.
2. Add in carrots, celery, onion, garlic and kale and add about 1 cup water. Cook for about ten minutes until vegetables are soft.
3. Add in cider, chicken broth, bay leaves, beans and spices.
4. Reduce to a simmer and cook for another 30 minutes or until pork is tender.
5. Top with fresh thyme and apples and enjoy!