Chili Bean Apple Jack Stew 6.000

Goran Kosanovic for The Washington Post

Nourish Oct 5, 2017

This sumptuous vegetable stew of chili-seasoned red beans with fresh tomatoes, chunks of sweet apple and Monterey Jack cheese is a more healthful take on a beloved recipe from the classic "Moosewood Cookbook."

To read the accompanying story, see: Even with a healthful tweak, this savory veg bake stays sumptuous.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 6 servings; makes 7 1/2 to 8 cups

  • 2 tablespoons olive oil
  • 1 large onion, diced (1 1/2 to 2 cups)
  • 2 teaspoons chili powder
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon powdered mustard
  • 1/2 teaspoon freshly ground black pepper
  • 1/3 cup pale lager beer, such as Corona
  • 4 cups packed chopped baby kale leaves
  • Three 15-ounce cans no-salt-added red kidney or pinto beans, drained and rinsed (about 5 1/4 cups)
  • 2 large Golden Delicious or Jonagold apples, unpeeled, cored and diced
  • 4 medium tomatoes, diced
  • 4 ounces (1 cup) packed grated Monterey Jack cheese


Preheat the oven to 350 degrees.

Heat the oil in a large Dutch oven over medium-high heat. Once the oil shimmers, stir in the onion and cook for about 3 minutes, until translucent.

Stir in the chili powder, salt, powdered mustard and pepper. Add the beer, then the kale; cook for about a minute, stirring, until the greens have wilted.

Remove from the heat; stir in the beans, apple and tomato. Top with the cheese. Cover and bake (middle rack) for 35 to 40 minutes, until warmed through, the apple is tender and the cheese has melted.

Serve warm.

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Recipe Source

From registered nutritionist and cookbook author Ellie Krieger.

Tested by Mary Pat Flaherty.

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