Description
A warm and comforting Apple Chicken Chili perfect for fall dinners.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 small yellow onion, diced (about 150g)
- 1 large carrot, peeled and chopped (about 100g)
- 1 rib celery, chopped (about 75g)
- 1 Granny Smith apple, peeled, cored, and chopped (about 150g)
- 2 cloves garlic, minced
- 1 pound (450g) boneless, skinless chicken breasts
- 2 (15 oz / 425g) cans Great Northern beans, drained and rinsed
- 1 (4 oz / 113g) can diced green chiles
- 1 ½ teaspoons ground cumin
- ½ teaspoon dried oregano
- ¼ teaspoon chili powder
- Salt and pepper, to taste
- 2 cups (475ml) low-sodium chicken broth
- Optional: shredded cheddar cheese and chopped parsley for garnish
Instructions
- Heat the olive oil in a large Dutch oven or soup pot over medium heat. Add the diced onion, carrot, and celery and sauté for about 5 minutes, until softened.
- Stir in the chopped apple and minced garlic. Cook for another 2 minutes, allowing the apple to soften slightly and the garlic to become fragrant.
- Nestle the chicken breasts into the vegetable mixture. Add the beans, diced green chiles, cumin, oregano, chili powder, and chicken broth. Season with salt and pepper.
- Bring the mixture to a gentle simmer. Cover and cook for 20–25 minutes, or until the chicken is cooked through and tender.
- Remove the chicken from the pot and shred it with two forks. Return the shredded chicken to the chili and stir to combine.
- Simmer uncovered for another 10 minutes to let the flavors meld. For a thicker chili, blend about 1 cup of the chili with an immersion blender and stir it back in.
- Taste and adjust seasoning as needed. Ladle into bowls and top with shredded cheddar cheese and fresh parsley, if desired.
- Add all ingredients (except toppings) to a slow cooker.
- Cook on LOW for 6–7 hours or HIGH for 3–4 hours, then shred the chicken and return it to the pot before serving.
Notes
- Granny Smith apples add tartness; Honeycrisp or Fuji add sweetness.
- Great Northern beans are mild; cannellini or navy beans can also be used.
- Add extra chili powder or smoked paprika for more heat.
- Boneless thighs can be a juicier option; cooked chicken can be stirred in at the end.
- Try toppings like shredded cheddar, green onions, or Greek yogurt.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Stovetop or Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 75mg
Keywords: Apple Chicken Chili, Comfort Food, Fall Recipe, Family Dinner