Monday, September 27, 2010

Creamy Chicken-Apple Chili

This is a nice dish when you're craving something warm and filling, but also want something a bit different. I had never had a chili with apples in it and I was pleasantly surprised by the sweetness then they brought to the whole dish. This recipe still doesn't come close to my favorite chili recipe, but it was a nice change and easy to throw together.


I used sharp cheddar instead of jack since that is what I had on hand and I added a potato for extra oomph. I like my chilies brimming with veggies, so I always add them where I can. Besides that, I left the recipe just as it is.

Would I make this again? This is going into "rarely" rotation, but this is a great recipe to have on hand. It comes together so quick and uses such simple ingredients that I know I'll end up making this again.

Creamy Chicken-Apple Chili


1/4 cup extra-virgin olive oil
2 pounds chicken tenders, cut into 1/2-inch-thick slices
4 teaspoons chili powder
2 teaspoons ground cumin
Salt and pepper
2 apples, cut into 1/2-inch cubes
1 onion, chopped
4 tablespoons butter
1/4 cup flour
2 cups chicken broth
3/4 cup milk
Two 15-ounce cans pinto or white beans, rinsed
2 cups shredded monterey jack cheese (about 8 ounces)
Toasted tortillas, for serving
Chopped scallions, for serving


1.In a large Dutch oven, heat 2 tablespoons olive oil over medium-high heat. Add the chicken, chili powder and cumin. Season with salt and pepper and cook, stirring, for 5 minutes; transfer to a bowl.

2.In the same pot, heat the remaining 2 tablespoons olive oil. Add the apples and onion and cook, stirring, until softened, 6 minutes; add to the chicken.

3.In the same pot, melt the butter over medium-low heat. Whisk in the flour for 1 minute; whisk in the chicken broth and milk until thickened, 3 minutes. Stir in the chicken-apple mixture and beans, bring to a simmer, then stir in the cheese. Serve with the tortillas and scallions.


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