This hearty White Cheddar Apple Chicken Chili is a cozy dish that warms you up! With juicy chicken, crisp apples, and creamy white cheddar, it’s a comfort food delight.
Don’t be surprised if you want seconds! I love how the sweetness of apples balances the spices. Perfect for chilly nights when you need something warm and tasty!
Key Ingredients & Substitutions
Chicken: Boneless, skinless breasts are great for this recipe, but you can also use shredded rotisserie chicken for speed. If you’re looking for a meatless option, feel free to swap in chickpeas or lentils.
Apples: Granny Smith apples are tart and balance the chili’s flavor. If they’re not available, Honeycrisp or Fuji apples work well for sweetness. Just avoid very soft apples!
Cheese: Sharp white cheddar gives the chili a rich, creamy taste. If you’re dairy-free, try using a vegan cheese or even nutritional yeast for a cheesy flavor. Regular cheddar can also work if that’s what you have.
Butternut Squash: This adds sweetness and texture. If you can’t find it, sweet potatoes or even diced carrots could be a good alternative.
How Can I Get The Chicken Perfectly Cooked?
Cooking chicken correctly ensures it’s juicy and tender, not dry. Start by cutting your chicken into even pieces, so they cook uniformly. Use medium heat for a gentle cook. Here’s how:
- Heat olive oil until shimmering, then add chicken pieces in a single layer.
- Let them brown without stirring for a few minutes, then flip for even cooking. This typically takes about 5-7 minutes.
- Always check that the internal temperature reaches 165°F (74°C) for safe eating.
What’s the Best Way to Combine the Flavors?
Building layers of flavor is key in this chili. After sautéing your onions and garlic, giving your spices time to bloom enhances their flavors. Here’s how to do it right:
- Add spices right after the veggies, cooking for a minute until fragrant.
- This step ensures deeper flavors and a beautiful aroma before adding the rest of your ingredients.
Enjoy making your White Cheddar Apple Chicken Chili! It’s a delicious mix of sweet and savory that warms any day.
White Cheddar Apple Chicken Chili
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 lb boneless, skinless chicken breasts, diced
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 apple (e.g., Granny Smith), peeled and diced
- 1 cup butternut squash or sweet potato, peeled and diced
- 1 (15 oz) can white beans, drained and rinsed
- 1 (15 oz) can pinto beans, drained and rinsed
- 1 (10 oz) can diced tomatoes with green chilies
- 3 cups chicken broth
- 1 cup sharp white cheddar cheese, shredded (plus extra for garnish)
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
- Fresh cilantro or parsley, chopped, for garnish
- Optional: diced green apple for topping
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and 30-35 minutes of cooking time. You’ll spend a few minutes sautéing the chicken and veggies, followed by letting everything simmer together to develop delicious flavors.
Step-by-Step Instructions:
1. Brown the Chicken:
Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced chicken and cook for about 5-7 minutes until it’s browned and cooked through. Once done, remove the chicken from the pot and set it aside.
2. Sauté the Veggies:
In the same pot, add the diced onion and minced garlic. Sauté for about 3-4 minutes, until they are softened and fragrant. This will add great depth of flavor to your chili!
3. Add Fruit and Vegetables:
Add the diced apple and butternut squash (or sweet potato) to the pot. Cook for another 3-4 minutes, stirring occasionally until slightly softened.
4. Season the Chili:
Stir in the ground cumin, smoked paprika, chili powder, oregano, and salt and pepper. Cook for about 1 minute to allow the spices to bloom and release their flavors.
5. Combine Ingredients:
Return the cooked chicken to the pot. Now add the white beans, pinto beans, diced tomatoes with green chilies, and chicken broth. Stir everything together.
6. Simmer the Chili:
Bring the chili to a boil, then reduce the heat and let it simmer uncovered for 20-25 minutes. You want the squash to be tender and the chili to thicken slightly.
7. Mix in the Cheese:
Lower the heat and stir in the shredded white cheddar cheese until it’s melted and well combined. This will give your chili a creamy and delicious texture!
8. Final Adjustments:
Taste your chili and adjust the seasoning with more salt and pepper as needed. You want it flavorful and satisfying!
9. Serve and Enjoy:
Serve the chili hot, garnished with extra shredded white cheddar, diced green apple for a touch of freshness, and fresh cilantro or parsley for a nice pop of color.
Enjoy this unique twist on chili with the comforting flavor of white cheddar and the subtle sweetness of apples! Perfect for a cozy night in!
Can I Use Different Types of Cheese?
Absolutely! While sharp white cheddar is perfect for this chili, you can substitute with regular cheddar, Monterey Jack, or even a dairy-free cheese if you prefer a vegan option. Just make sure it melts well for that creamy texture!
Is It Okay to Use Frozen Chicken?
Yes, but be sure to fully thaw it first! You can either defrost frozen chicken overnight in the refrigerator or use the quick method: place it in a sealed plastic bag and submerge it in cold water until thawed. This helps avoid excess moisture in your chili.
Can I Make This Chili in Advance?
Definitely! You can prepare the chili up to a day ahead of time. Just follow the recipe up until the simmering step, then let it cool completely before storing it in the fridge. When ready to serve, reheat gently on the stove, stirring occasionally, and add the cheese just before serving.
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, warm it gently on the stove or microwave, adding a splash of broth or water if it gets too thick. Enjoy your delicious chili again!
