Chicken Apple Chili

Chicken Apple Chili

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  • Prep Time


  • Total Time


  • Servings



  • ¼

    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


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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