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Megan & Jason’s Apple Chicken Chili


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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

215 ounce cans pinto or white beans, rinsed

2 cups shredded monterey jack cheese (about 8 ounces)

Toasted tortillas for serving

Chopped scallions for serving


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.