Apple Chicken Chili - The Gingered Whisk

Friday, November 30, 2012

Apple Chicken Chili

Apple Chicken Chili - The Gingered Whisk

The timliness of this post has probably past, since it is no longer technically 'Apple Season'. I wanted to share it with you, though, because it definitely deserves it, and since you can find a fairly good selection of apples at the grocery store year round, I think it can still definitely be made. You might not have noticed, but this is actually the only chili recipe I have on the blog. It is not because I don't like chili - in fact, chili is one of our favorite meals. The reason that this is the only chili recipe on my blog is because this is the first time in my entire life that I have used an actual recipe to make chili. My chili constantly changes, based on what I have in my pantry and what I throw into it. I like my chili thick enough to stand a spoon in, with different kinds of beans, lots of tomatoes, and at least three kinds of meat in it. And whatever spices my hand drifts towards that day. And corn. Always corn.

Apple Chicken Chili - The Gingered Whisk

 I normally don't give many chili recipes a second glance. Not that I am against trying anything new, I just like my haphazard way of making chili. But this recipe caught my eye immediately and I knew I wanted to give it a try. And I really liked it! I love adding apples into savory dishes, I think it is so fun and unexpected, and the apples really do pair really nicely with the chicken and the normal chili spices here. And I love that this was quick to make, and easy on the budget, too! I think you will really like this! 

yield: 6 servingsprint recipe

Apple Chicken Chili

prep time: 5 MINScook time: 30 MINStotal time: 35 mins
The perfect chili for fall - studded with apples, chicken, and lovely! Its perfect weeknight meal and easy to make!


  • 2 TBSP Olive Oil
  • 1 lb boneless, skinless chicken breasts
  • 2 tsp ground chili powder
  • 1 tsp ground cumin
  • 1 large honey crisp apple
  • 1 medium yellow onion
  • 3 TBSP butter
  • 1/4 cup flour
  • 3/4 cup milk
  • 15 oz pinto beans
  • 15 oz red kidney beans
  • shredded monterrey jack cheese
  • 30 oz chicken broth


  1. In a small bowl, combine the chili powder and cumin. Heat 2 TBSP olive oil in a dutch oven over medium-high heat. Add half of the chicken and sprinkle half of the seasonings over. Cook for 5 minutes, stirring occasionally, until cooked through. Remove from heat and place in a large bowl. Cook the other half of the chicken, with the remaining seasonings. Set aside in the same bowl as the rest of the chicken. Reduce the heat to medium and add the remaining 1 TBSP oil. Add the apples and onion and cook, stirring occasionally, until softened, about 6 minutes. Place the apples on top of the chicken in the bowl to the side. Melt the butter in the dutch oven. Whisk in the flour for 1 minute. Slowly whisk in the broth and milk. Whisk for 3 minutes, until the sauce is slightly thickened. Add the chicken, onion-apple mixture, and the beans. Increase the heat to medium and let the chili simmer for 5 minutes. Serve topped with cheese. Enjoy!

 (recipe taken from Cooking Whims, who adapted it from Rachel Ray) 


  1. Very creative - I've never had apples in a chili before! Apples and chicken go so nicely together. I bet this is delicious.

  2. I like this...I'm definitely going to make this-with a pinch of cinnamon and a can of chili peppers!

  3. YAY!!! I'm so glad you like that chili! I agree with you about not using a recipe for most chilis...I too usually throw things in a pot and let it simmer. But this is a good one! Savory apples are just as delightful as the sweet ones :) :)

  4. What a great idea! I love chili, never thought of adding apples. I usually do a veggie chili but I want to give this one a try, chicken and all! Thanks, Robyn


Leave a Comment!

blog design by adoration