Description
A comforting and unique chili that combines tangy apples with creamy white cheddar and hearty chicken for an impressive yet easy weeknight meal.
Ingredients
Scale
- 1 lb chicken breast, diced
- 1 can white beans, drained and rinsed
- 1 cup diced apples (like Granny Smith)
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 cups chicken broth
- 1 cup shredded white cheddar cheese
- 1 tsp ground cumin
- 1 tsp chili powder
- Salt and pepper to taste
- Olive oil
Instructions
- In a large pot, heat a drizzle of olive oil over medium heat.
- Add the diced chicken to the pot, cooking until browned all over.
- Stir in the chopped onion and minced garlic. Cook until the onion is translucent and fragrant, about 3-4 minutes.
- Add the diced apples, rinsed white beans, chicken broth, cumin, and chili powder. Bring the mixture to a boil.
- Once boiling, reduce the heat to simmer for about 25 minutes.
- Stir in the shredded white cheddar cheese until melted and well combined.
- Season the chili with salt and pepper to taste.
- Serve hot, garnished as desired.
Notes
For extra flavor, consider roasting the chicken beforehand or adding vegetables like corn or bell peppers. Leftovers can be stored in the refrigerator for up to 3-4 days or frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 640mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 30g
- Cholesterol: 75mg