Description
A creamy, savory fall chili featuring chicken, white cheddar, and the surprising sweetness of apples for a cozy dinner experience.
Ingredients
Units
Scale
Main Ingredients
- 2 medium apples, diced (Honeycrisp, Granny Smith, or Pink Lady recommended.)
- 1 medium yellow onion, diced (For base flavor.)
- 3 cloves garlic, minced (Essential for chili flavor.)
- 2 cups cooked chicken, shredded or chopped (Use leftover rotisserie chicken, poached, or baked chicken.)
- 2 cups white beans, drained and rinsed (Cannellini or Great Northern beans are preferred.)
- 4 cups chicken broth (Main liquid.)
- 1 cup white cheddar cheese, shredded (Use freshly shredded for best melting.)
- 1 tbsp cumin (Warm spice to enhance flavor.)
- 1 tbsp chili powder (Adjust based on preferred spice level.)
- to taste salt and pepper (For seasoning.)
For Cooking
- 2 tbsp butter or oil (For sautéing the onion and apples.)
- 3 tbsp flour (To create a roux for the broth.)
- 1 cup milk or half and half (For creaminess.)
Instructions
Preparation
- In a pot, cook the diced onion in butter or oil until soft.
- Add the diced apples and a pinch of salt; cook until apples start to soften.
- Stir in minced garlic and spices; sauté for about 30 seconds.
- Sprinkle flour over the mixture and stir for about a minute.
- Slowly whisk in the chicken broth and milk, ensuring the mixture remains smooth.
Cooking
- Add the shredded chicken and white beans to the pot and let it simmer gently for 10 to 15 minutes.
- Turn off the heat and stir in the shredded white cheddar until melted.
Notes
Toppings can include extra shredded cheese, green onions, cilantro, crushed tortilla chips, sour cream, hot sauce, or lime. This chili can be refrigerated for up to 4 days and frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner, Main Course
- Cuisine: American, Comfort Food
Nutrition
- Calories: 350
- Sugar: 4
- Sodium: 600
- Fat: 15
- Saturated Fat: 8
- Carbohydrates: 25
- Fiber: 5
- Protein: 30
