Creamy Chicken-Apple Chili Susie Lilly Ott   From Every Day with Rachael Ray September 2008 SERVES 8 Prep Time: 15 min Cook Time: 20 min 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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