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Apple Chicken Chili Recipe

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3.9 from 13 reviews

This Apple Chicken Chili is a comforting and flavorful dish featuring tender diced chicken breasts, sweet honeycrisp apples, and a blend of spices simmered with pinto and red kidney beans. Enhanced with creamy milk and topped with shredded Monterey Jack cheese, cilantro, sour cream, and crispy tortilla chips, it’s a perfect cozy meal for any occasion.

  • Total Time: 35 minutes
  • Yield: 6 servings

Ingredients

Main Ingredients

  • 2 tablespoons olive oil
  • 3 tablespoons butter
  • 1 medium yellow onion, diced
  • 2 pounds boneless, skinless chicken breasts, diced into 1-inch pieces
  • 2 teaspoons ground chili powder
  • 1 teaspoon ground cumin
  • 2 large honeycrisp apples, peeled, cored, and diced
  • 1/4 cup all-purpose flour
  • 30 ounces chicken broth
  • 3/4 cup milk
  • 15 ounces pinto beans, drained and rinsed
  • 15 ounces red kidney beans, drained and rinsed

Toppings

  • Shredded Monterey Jack cheese
  • Chopped cilantro
  • Sour cream
  • Tortilla chips

Instructions

  1. Heat Oil and Butter: In a large dutch oven, heat 2 tablespoons of olive oil together with 3 tablespoons of butter over medium-high heat until melted and shimmering.
  2. Sauté Onion: Add the diced yellow onion to the pan and sauté for about 5 minutes, or until the onions become translucent and fragrant.
  3. Cook Chicken with Spices: Add the diced chicken breasts to the pan and sprinkle with 2 teaspoons chili powder and 1 teaspoon cumin. Stir to coat the chicken evenly with the spices.
  4. Brown Chicken: Cook the chicken for about 5 minutes, stirring occasionally until the pieces are mostly cooked through but not overdone.
  5. Add Apples: Incorporate the diced honeycrisp apples into the dutch oven and cook for about 3 minutes, stirring occasionally, until the apples begin to soften.
  6. Make Broth Mixture: In a separate large measuring cup, whisk the 1/4 cup flour into the 30 ounces chicken broth until smooth to avoid lumps, then add the 3/4 cup milk and mix well.
  7. Add Broth and Beans: Pour the broth mixture into the dutch oven followed by the drained and rinsed pinto and red kidney beans. Stir gently to combine all ingredients.
  8. Simmer Chili: Increase heat to medium and allow the chili to simmer uncovered for 10 minutes, letting the flavors meld and the chili thicken.
  9. Serve: Spoon the chili into bowls and top each serving with shredded Monterey Jack cheese, a dollop of sour cream, chopped cilantro, and tortilla chips for added texture.
  10. Enjoy: Serve hot and enjoy this deliciously unique blend of apple-infused chicken chili.

Notes

  • Use honeycrisp apples for the best balance of sweetness and tartness.
  • Ensure to dice chicken uniformly for even cooking.
  • For a spicier chili, add diced jalapeños or increase chili powder.
  • You can substitute the beans for black beans if preferred.
  • If dairy-free is needed, substitute milk with almond or oat milk and omit butter or use a dairy-free alternative.
  • Author: Monica
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American

Find it online: https://monicarecipes.com/apple-chicken-chili-recipe/