This cozy chili combines juicy chicken, crispy apples, and creamy white cheddar for a unique twist. It’s warm, filling, and perfect for a chilly day.
Honestly, who would have thought apples belong in chili? But trust me, they add a fun sweetness! I love serving this with some crusty bread on the side—yum!
Key Ingredients & Substitutions
Olive Oil: This adds flavor and helps sauté the onions and garlic. If you’re looking for a lighter option, avocado oil works well too!
Chicken: Boneless skinless chicken breast is lean and easy to work with. You can substitute it with turkey or even canned chicken if you’re in a pinch—just reduce cooking time!
Apple: I love using Granny Smith for a tart kick. However, feel free to use Honeycrisp or Fuji apples to add sweetness. Just keep the peels on for texture!
Pinto Beans: These add protein and creaminess. Black beans or white beans also fit nicely in this recipe—each will alter the flavor slightly, but it’s still tasty!
Cheddar Cheese: White cheddar brings a sharp flavor. If you want something milder, try Monterey Jack or even a vegan cheese option to keep it dairy-free!
What’s the Best Way to Ensure Tender Chicken in Chili?
Cooking chicken just right keeps it tender. Here’s how to do it:
- Start with medium heat to ensure even cooking. Cooking too fast can dry it out.
- Cut the chicken into bite-sized pieces for quicker and more uniform cooking.
- Don’t overcrowd the pan; give chicken pieces space so they brown instead of steam.
- Cook until no longer pink in the center, about 5-7 minutes. You can check with a meat thermometer—165°F means it’s done!
By paying attention to these details, your chicken will be juicy and delicious in your chili!
White Cheddar Apple Chicken Chili
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
- 1 large apple (such as Granny Smith), cored and diced
- 1 can (15 oz) pinto beans, drained and rinsed
- 3 cups chicken broth
- 1 cup pumpkin puree or butternut squash, diced (optional for extra creaminess)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cinnamon
- Salt and pepper, to taste
- 1 cup shredded white cheddar cheese, plus extra for garnish
- Fresh cilantro, chopped (for garnish)
How Much Time Will You Need?
This recipe will take about 10 minutes to prep, plus 30 minutes for cooking. You’ll savor the comforting flavors of chili without spending all day in the kitchen!
Step-by-Step Instructions:
1. Sauté the Aromatics:
Start by heating the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and minced garlic. Sauté these for about 3-4 minutes, until they are softened and fragrant. This step adds a beautiful base flavor to your chili!
2. Cook the Chicken:
Next, toss in the bite-sized chicken pieces. Cook for about 5-7 minutes, stirring occasionally, until the chicken is browned and cooked through. Make sure it’s no longer pink in the center!
3. Add the Flavor:
Now, stir in the diced apple along with the ground cumin, chili powder, smoked paprika, cinnamon, salt, and pepper. Cook for another 2 minutes, allowing those spices to release their delightful aromas and enhance the flavors of your chili.
4. Combine Everything Together:
It’s time to bring everything together! Add the drained pinto beans, chicken broth, and pumpkin puree (or butternut squash if you fancy). Bring the chili to a boil, then reduce the heat and let it simmer for 20-25 minutes. Stir occasionally until the chili thickens and everything melds beautifully!
5. Cheesy Goodness:
Once your chili is ready, remove it from the heat and stir in the shredded white cheddar cheese. Mix until it melts into a creamy deliciousness!
6. Serve and Enjoy:
Serve your chili hot, topped with extra shredded cheddar cheese, some diced apple for a nice crunch, and a sprinkle of fresh chopped cilantro. Enjoy this unique and hearty dish that’s perfect for any occasion!
Enjoy this creamy, sweet-salty twist on classic chicken chili that’s sure to warm you up!
Can I Use Different Types of Beans?
Absolutely! While pinto beans are great for creaminess, you can substitute them with black beans or white beans for a different flavor profile. Just make sure to drain and rinse them before adding to the chili!
How Can I Make This Chili Spicier?
If you like a kick, add chopped fresh jalapeños or a dash of cayenne pepper while cooking. You can also serve with hot sauce on the side to allow everyone to customize their spice level.
Can I Make This Chili in Advance?
Yes! This chili stores well in the fridge for up to 3-4 days. For best results, let it cool completely before transferring to an airtight container. You can also freeze it for up to 3 months—just thaw in the fridge before reheating!
Is There a Vegan Alternative for This Recipe?
Definitely! You can replace the chicken with chickpeas or a plant-based chicken substitute. Use vegetable broth instead of chicken broth and a non-dairy cheese for a completely vegan dish that’s just as delicious!
