Creamy Chicken-Apple Chili

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  • Cook Time
  • Prep Time
  • 8Servings

Ingredients

  • 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
  • 2 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

Preparation

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.

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.

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.