A creamy fall chicken chili with apples, cheddar cheese and bacon!
In the fall I enjoy using apples in savoury dishes; they go amazingly well with cheddar cheese and bacon, so this apple and cheddar chicken chili with bacon is a must make! This is a pretty basic chicken chili recipe with chicken, onions, garlic, chili powder, cumin, beans, salsa salsa verde (link), sour cream and plenty of cheddar cheese melted right into the broth. The apple side brings plenty of apples, apple sauce, bacon, cinnamon, thyme and even a hint of sweet maple syrup. The combination of all of these flavours is simply fabulous and a great way to enjoy fall flavours on a cool day!
Apple and Cheddar Chicken Chili
Prep Time: 10 minutes Cook Time: 40 minutes Total Time: 50 minutes Servings: 6
A creamy fall chicken chili with apples, cheddar cheese and bacon!
ingredients
- 4 ounces bacon, diced (optional)
- 1 pound boneless and skinless chicken breasts (or thighs), cut into bite sized pieces
- 1 onion, diced
- 2 tablespoons butter
- 4 cloves garlic, chopped
- 1 tablespoon chili powder (such as chipotle chili powder)
- 1 teaspoon cumin
- 1/2 teaspoon cinnamon
- 1/2 teaspoon thyme, chopped
- 1/4 cup flour (gluten-free for gluten-free)
- 4 cups chicken broth
- 2 large apples, peeled and cubed
- 1/2 cup unsweetened applesauce (optional)
- 1 tablespoon maple syrup (optional)
- 1/2 cup salsa verde (link)
- 2 (15.5 ounce) cans white beans, rinsed and drained
- 1/2 cup sour cream (or heavy cream or 4 ounces cream cheese)
- 1 cup white cheddar cheese, shredded
- salt and pepper to taste
directions
- Cook the bacon in a large saucepan, over medium heat, until crispy, about 5-7 minutes, before setting aside, reserving the bacon grease in the pan.
- Add the chicken and cook until cooked through, about 7-10 minutes.
- Add the onion and cook until tender, about 5-7 minutes.
- Add the butter and let it melt before adding the garlic, chili powder, cumin, cinnamon, thyme, mix and cook until fragrant, about a minute.
- Sprinkle in the flour, mix and cook for 2 minutes.
- Add the broth, apples, apple sauce, maple syrup, salsa verde, and beans, bring to a boil, reduce the heat and simmer for 10 minutes.
- Turn off the heat, mix in the sour cream and cheese, mix and let the cheese melt into the sauce.
Option: The butter and flour are used to make a simple roux to thicken the broth and they can be omitted.
Option: Use already cooked chicken instead of raw chicken to save some time.
Option: Garnish with your favourite chili toppings such as shredded cheese, avocado, cilantro, onions, jalapenos, etc.
