This White Cheddar & Apple Chicken Chili is a warm and cozy dish that’s full of surprises! The creamy cheddar pairs perfectly with juicy chicken and sweet apples, making each spoonful delightful.
It’s one of those meals that makes you feel all snug inside. I love topping it with crispy tortilla chips for an added crunch—yum! Plus, it’s pretty easy to whip up on a busy day!
Key Ingredients & Substitutions
Olive Oil: This oil is great for sautéing, but you can substitute it with avocado oil or vegetable oil if needed. Both work well without altering the flavor too much.
Chicken: Boneless, skinless chicken breasts keep it lean, but you can use thighs for more flavor or even shredded rotisserie chicken for convenience.
Apple: Granny Smith apples are tart and hold up well in cooking, but Honeycrisp or Fuji apples work too! If you’re aiming for a sweeter taste, try using Golden Delicious apples.
White Beans: If you don’t have cannellini or navy beans, feel free to use great northern beans or even chickpeas. They’ll add a different texture but still taste great!
White Cheddar: This cheese adds a creamy and sharp flavor. However, if you can’t find it, try using Monterey Jack or even a blend of mozzarella and Parmesan for a milder cheese flavor.
How Do You Cook Chicken to Keep It Tender?
Getting tender chicken is essential in this chili. Start by cooking the pieces over medium heat and avoid high heat, as that can dry them out quickly. Here’s how to do it:
- Cut the chicken into bite-sized pieces for even cooking.
- Ensure your oil is hot enough before adding the chicken—this helps to seal in the juices.
- Don’t overcrowd the pan, as this will lower the heat and steam the chicken instead of browning it.
- Cook until just browned and fully cooked, checking the internal temp should be around 165°F (75°C).
By following these tips, you’ll have beautifully tender chicken in your chili!
How to Make White Cheddar & Apple Chicken Chili
Ingredients You’ll Need:
For the Chili:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 pound boneless, skinless chicken breasts, cut into bite-size pieces
- 1 large apple, peeled, cored, and diced (such as Granny Smith or Honeycrisp)
- 2 cups cooked white beans (cannellini or navy beans)
- 3 cups chicken broth
- 1 (14.5 oz) can diced tomatoes
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- Salt and freshly ground black pepper, to taste
- 1 cup shredded white cheddar cheese
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 10 minutes of prep time and 30 minutes of cooking time, making it a total of around 40 minutes from start to finish. Perfect for a cozy weeknight dinner!
Step-by-Step Instructions:
1. Sauté the Aromatics:
Start by heating the olive oil in a large pot or Dutch oven over medium heat. Once hot, add the diced onion and minced garlic. Sauté for about 3-4 minutes until the onion becomes translucent and fragrant. This step helps to build a flavorful base for your chili.
2. Cook the Chicken:
Next, add the bite-sized pieces of chicken to the pot. Cook for about 5-7 minutes, stirring occasionally, until the chicken is browned and cooked through. This ensures that the chicken stays tender and juicy, seamlessly blending into the chili.
3. Add the Apples:
Now, stir in the diced apples and cook for an additional 2-3 minutes. The apples will soften slightly, adding a sweet contrast to the savory ingredients.
4. Combine the Main Ingredients:
It’s time to add in the fun stuff! Add the cooked white beans, chicken broth, and the entire can of diced tomatoes (with juice) to the pot. Stir well to mix everything together.
5. Season the Chili:
Season the chili with cumin, smoked paprika, dried thyme, salt, and freshly ground black pepper. Give it a good stir to make sure all the flavors are well combined. This combination of spices will give your chili a warm, aromatic flavor.
6. Simmer and Thicken:
Bring the chili to a boil, then reduce the heat to low and let it simmer for about 20 minutes. This simmering time allows all the flavors to meld together and the chili to thicken slightly.
7. Taste and Adjust:
After simmering, taste your chili, and adjust the seasoning if needed. A little extra salt or pepper can enhance the overall flavor.
8. Serve and Enjoy:
Serve the chili hot in bowls. Top each serving with a generous sprinkle of shredded white cheddar cheese and a bit of fresh chopped parsley for a pop of color. Enjoy your homemade White Cheddar & Apple Chicken Chili with some crispy tortilla chips for added crunch!
This creamy, savory chili is sure to warm you up! Enjoy every bite!
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Can I Use Different Types of Beans?
Absolutely! While white beans like cannellini or navy beans are traditional, you can substitute them with great northern beans, chickpeas, or even black beans. Just ensure they are cooked or canned for convenience!
How Do I Store Leftover Chili?
Store any leftover chili in an airtight container in the fridge for up to 3 days. To reheat, gently warm it in a pot over medium heat, adding a splash of chicken broth or water if it seems too thick.
Can I Freeze This Chili?
Yes! This chili freezes well. Let it cool completely, then transfer it to freezer-safe containers or bags. It can be stored in the freezer for up to 3 months. Thaw overnight in the fridge before reheating.
Can I Add More Vegetables?
Definitely! Feel free to add more vegetables like bell peppers, corn, or zucchini. Just chop them into small pieces and add them alongside the apples to ensure they cook through. It’s a great way to boost the nutritional value!
