White Cheddar & Apple Chicken Chili

Chili doesn’t have to be all about ‘the meat’. This White Cheddar & Apple Chicken Chili is the compromise your stove top’s been looking for! A sweet & savory, Fall-themed spin on a Southern classic- it’s guaranteed to be a hit come dinner-time. 

This post is sponsored in conjunction with AppleWeek . I received product samples from sponsor companies to aid in the creation of the AppleWeek recipes. All opinions are mine alone.

Welcome to #AppleWeek 2018 hosted by Cooking With Carlee! This year is even bigger and better than ever with a giveaway! A bunch of bloggers from around the United States are showcasing their best apple-themed dishes. Get ready for Fall with over 130 apple recipes throughout the week including cocktails, main courses, pizzas, pastas, pastries, breads, muffins, and plenty of desserts!

What could be better than all of that?

How about an awesome giveaway?

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Now that we’ve gotten that message out, let’s get on to the yummy recipe.

There was a long time where I only associated chili with beef and beans. I mean, really? That’s what traditional chili is, right?

Nope. Do not sell yourself, or your chili game, short. Chili was always destined for bigger and better things. Just take this White Cheddar & Apple Chicken Chili for example.

This is not a ‘you’re looking to lose a little weight’ so let’s go with a healthier chili option, chili. This is a hearty, whole calorie, full bodied dish.

The sauteed apples cook up to the consistency of soft potatoes, and they take on the spices beautifully. To the point where every bite is infused with flavor, but not overwhelming. 

My kids didn’t even know they were eating apples, until I told them. Even knowing didn’t put them off this chili, although they were confused with there own sense of taste for a few.

It’s a wholesome, comforting chili- stuffed full of beans and seasoned, sauteed apples (the taste like seasoned potatoes), and rotisserie chicken. Cooked in a seasoned chicken broth, this White Cheddar & Apple Chicken Chili is the simple dinner to beat all dinners, especially when it comes to seasonal favorites.

This White Cheddar & Apple Chicken Chili was made in this Cast Iron range from Swiss Diamond. This is one of my favorite things to use in the kitchen! It’s so versatile and cast iron is such an efficient way to evenly spread heat, which means less chances dinner gets scorched or is undercooked. 

There’s also the added benefit of being able to seamlessly go between the stove top straight into the oven! Less dishes for this Mom’s always a huge bonus. The high quality enamel finish equals less stuck on food, making cooking, and then scrubbing clean, a breeze. Make sure your kitchen’s stocked with Swiss Diamond Cast Iron, and christen it with a batch of Fall’s new favorite chili.

Other Apple Themed Recipes You Might Also Enjoy:

• Slow Cooker Apple Cider Beef Stew
• Apple Pie Pancakes
• 3 Ingredient, ‘NO BAKE’ Apple Protein Brownies
• Bacon Apple & Cheddar Quiche
• Candied Caramel Apple Cream Cheese Spread

If you’ve tried this WHITE CHEDDAR & APPLE CHICKEN CHILI, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!

White Cheddar & Apple Chicken Chili

5 from 2 votes

Print Pin Rate

Course: Chili

Cuisine: American

Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 45 minutes minutes

Servings: 8

Author: Meaghan @ 4 Sons R Us

Cook ModePrevent your screen from going dark

Ingredients

• 2 cups chopped rotisserie chicken
• 2 tbsp olive oil
• 2 tbsp chili powder
• 2 tsp ground cumin
• 2 apples peeled, and roughly chopped
• 1 white onion peeled & roughly diced
• 4 tbsp butter
• 1/4 cup flour
• 2 1/2 cups chicken broth
• 3/4 cup half & half
• 2 15 oz cans canellini beans
• 2 cups shredded Mexican blend cheese
• salt & pepper to taste

Instructions

• To a dutch oven, or other large pot, add the olive oil and heat over medium heat. When the oil's hot, add the apples and onion. Stir. Add in the chili powder and cumin, stirring to combine. Cook, stirring occasionally, 6-8 minutes, or until the apples and onions are soft. Transfer them to a plate, and set aside.
• Reduce the heat to medium low. Melt the butter in the pot, then whisk in the flour. Let cook for 60 seconds, to let the flour taste cook out.
• Add in the broth, whisking in a bit at a time, until the mixture comes back together. Then whisk in the milk. Continue simmering, whisking occasionally, until the mixture's thickened- about 3-5 minutes.
• Stir in the chicken and apple/onion mixture until evenly combined.
• Stir the chili, if too thick- add a little extra broth to thin it out, otherwise, stir in the cheese until melted. This chili is meant to be on the thicker side.
• Serve with your favorite toppings!

Notes

recipe adapted from Little Broken

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