White Cheddar Apple Chicken Chili for Cozy Fall Nights

A comforting White Cheddar Apple Chicken Chili that blends savory and sweet for a delightful fall dish.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 6 cups

Course: Dinner

Cuisine: American

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Main Base

2 cups Chopped Rotisserie Chicken Substitute with shredded turkey or cooked lentils for a vegetarian option.
2 Apples (peeled and roughly chopped) Firm apples like Granny Smith work best.
1 White Onion Yellow onion can be substituted if needed.
1 can Cannellini Beans (drained) Navy beans can be used as an alternative.

For Cooking

2 tablespoons Olive Oil Can be replaced with canola or avocado oil.
2 tablespoons Butter Margarine or olive oil can be a dairy-free alternative.
2 tablespoons Flour Use gluten-free flour for a gluten-free version.

For Spices

1 tablespoon Chili Powder Increase amount for a spicier version.
1 teaspoon Ground Cumin Enhance by using whole cumin seeds for extra aroma.

For Creaminess

1 cup Half & Half Substitute with heavy cream or milk.
1.5 cups Shredded Mexican Blend Cheese Feel free to experiment with different cheese blends.

For the Broth

4 cups Chicken Broth Swap with vegetable broth for a vegetarian recipe.

Equipment

Dutch oven

Method

Step-by-Step Instructions

In a Dutch oven, heat 2 tablespoons of olive oil over medium heat. Once hot, add 2 chopped apples and 1 diced white onion, sprinkling in 1 tablespoon of chili powder and 1 teaspoon of ground cumin. Stir frequently, letting them soften for about 6-8 minutes until the onion is translucent and the apples begin to caramelize slightly.
Lower the heat to medium-low and add 2 tablespoons of butter to the apple-onion mixture. As the butter melts, whisk in 2 tablespoons of flour, stirring constantly for about 1 minute to form a roux.
Gradually whisk in 4 cups of chicken broth and then pour in 1 cup of half & half. Continue to stir as the mixture heats up; within 3-5 minutes, the chili will start to thicken slightly.
Add in 2 cups of chopped rotisserie chicken and the sautéed apple-onion mixture along with 1 can of drained cannellini beans. Stir gently to incorporate all ingredients.
If the chili appears too thick, add extra broth to achieve your desired consistency. Stir in 1 ½ cups of shredded Mexican blend cheese, watching it melt into the chili until creamy and smooth.
Ladle your hearty White Cheddar Apple Chicken Chili into bowls, topping with your favorites like sliced green onions or extra apple chunks if desired.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 60mgSodium: 800mgPotassium: 700mgFiber: 8gSugar: 6gVitamin A: 500IUVitamin C: 5mgCalcium: 200mgIron: 3mg

Notes

Store any remaining chili in an airtight container for up to 4 days. When reheating, add a splash of chicken broth to restore the thickness.

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