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Chicken Apple Chili


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  • 1/4 C. extra virgin olive oil
  • 1 lb ground chicken
  • 4 tsp. chili powder
  • 2 tsp. ground cumin
  • Salt and pepper, to taste
  • 2 McIntosh apples, cut into ½” cubes (other apple varieties work fine too)
  • 1 onion, chopped
  • 3 Tbsp. butter
  • ¼ C. flour
  • 2 C. chicken stock or broth
  • ¾ C. milk
  • Two 15 ounce cans white beans, rinsed (Great Northern Beans)
  • 1 – 2 C. shredded Monterey Jack cheese
  • Chopped green onions


Adapted from


Step 1

In large dutch oven, heat 2 Tbsp. olive oil over medium-high heat. Add the chicken, chili powder and cumin. Season with salt and pepper and cook, stirring, for 5 minutes or until barely cooked through; transfer to a bowl.

In the same pot, heat the remaining 2 Tbsp. olive oil. Add the apples and onion and cook, stirring, until softened, 6 minutes; add to the chicken.

In the same pot, melt the butter over medium-low heat. Whisk in the flour for one minute; whisk in the chicken broth and milk until thickened, 3 minutes. Stir in the chicken-apple mixture and beans, bring to a simmer, then top with the cheese and green onion. Serve with the tortillas or crusty bread.

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