Megan & Jason’s Apple Chicken Chili
Well, hello, beautiful, glorious fall. ‘Tis the season for pumpkin spice lattes, pumpkin spice cookies, pumpkin pie, pumpkin bread, pumpkin scones, and pumpkin…overdose. Although it may be October, and I love an occasional pumpkin treat, I feel like the humble apple is often overlooked. I’m talking about apple pie, apple sauce, apple cider, apple crisp, and my favourite; thick and hearty apple chicken chili. This fall staple is my mother’s recipe and will warm your whole house with the smell of fall.
Pumpkin, we love you, but it’s time to let the apple take first place this fall!
Megan & Jason’s Apple Chicken Chili
Ingredients
1/4 cup extra-virgin olive oil
2 pounds Lepp’s Chicken Breast, 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
1/4 cup butter
1/4 cup flour
2 cups Lepp’s 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
Instructions
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.
