The timliness of this post has probably past, since it is no longer technically 'Apple Season'. I wanted to share it with you, though, because it definitely deserves it, and since you can find a fairly good selection of apples at the grocery store year round, I think it can still definitely be made. You might not have noticed, but this is actually the only chili recipe I have on the blog. It is not because I don't like chili - in fact, chili is one of our favorite meals. The reason that this is the only chili recipe on my blog is because this is the first time in my entire life that I have used an actual recipe to make chili. My chili constantly changes, based on what I have in my pantry and what I throw into it. I like my chili thick enough to stand a spoon in, with different kinds of beans, lots of tomatoes, and at least three kinds of meat in it. And whatever spices my hand drifts towards that day. And corn. Always corn.
I normally don't give many chili recipes a second glance. Not that I am against trying anything new, I just like my haphazard way of making chili. But this recipe caught my eye immediately and I knew I wanted to give it a try. And I really liked it! I love adding apples into savory dishes, I think it is so fun and unexpected, and the apples really do pair really nicely with the chicken and the normal chili spices here. And I love that this was quick to make, and easy on the budget, too! I think you will really like this!
Apple Chicken Chili (recipe taken from Cooking Whims, who adapted it from Rachel Ray)
yields 6-8 servings
3 TBSP olive oil
2 lbs boneless chicken breasts, cut into 1/2" cubes
4 tsp chili powder
2 tsp cumin
3 smal gala apples, cut into 1/2" cubes
1 medium yellow onion, chopped
3 TBSP butter
1/4 cup flour
1 can (15 oz) chicken broth
3/4 cup milk
15 ounces kidney beans, rinsed and drained
15 ounces pinto beans, rinsed and drained
shredded monterey jack cheese for topping
In a small bowl, combine the chili powder and cumin.
Heat 2 TBSP olive oil in a dutch oven over medium-high heat.
Add half of the chicken and sprinkle half of the seasonings over.
Cook for 5 minutes, stirring occasionally, until cooked through.
Remove from heat and place in a large bowl.
Cook the other half of the chicken, with the remaining seasonings.
Set aside in the same bowl as the rest of the chicken.
Reduce the heat to medium and add the remaining 1 TBSP oil.
Add the apples and onion and cook, stirring occasionally, until softened, about 6 minutes.
Place the apples on top of the chicken in the bowl to the side.
Melt the butter in the dutch oven.
Whisk in the flour for 1 minute.
Slowly whisk in the broth and milk.
Whisk for 3 minutes, until the sauce is slightly thickened.
Add the chicken, onion-apple mixture, and the beans.
Increase the heat to medium and let the chili simmer for 5 minutes.
Serve topped with cheese.