Chicken Apple Chili

Ingredients

• 1/4 cup olive oil, divided
• 1 1/2 lbs. chicken tenders, cut into bite-size pieces
• 4 tsp. chili powder
• 2 tsp. ground cumin
• 2 apples, peeled and cut into 1/2-inch cubes (see notes)
• 1 medium onion, chopped
• 4 Tbsp. unsalted butter
• 1/4 cup all-purpose flour
• 2 – 2 1/4 cups homemade chicken stock or storebought
• 3/4 cup milk
• 2 (15 oz.) cans of pinto or white beans, drained and rinsed
• 2 cups shredded Monterey or Mexican blend cheese (about 8-ounce bag)
• Kosher salt and pepper

Instructions

1. 1

   In a large dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Add chicken, chili powder, and cumin. Season with salt and pepper, to taste. Cook the chicken, stirring, until no longer pink, about 5 minutes. Transfer with a slotted spoon to a large bowl.

2. 2

   Add the remaining 2 tablespoons of olive oil to the pot. Add apples and onions with a generous pinch of salt. Cook, stirring, until softened. About 6-7 minutes. Transfer to the same bowl as the chicken.

3. 3

   Reduce heat to medium and melt butter in the same pot. Whisk in the flour for about 1 minute or until absorbed, and then gradually whisk in 2 cups of chicken stock and milk, cook until thickened, about 1-2 minutes.

4. 4

   Stir in the chicken-apple mixture and beans. Season with salt and pepper, to taste. Bring to a simmer and cook for about 5 minutes or until chicken is cooked through and apples are tender. If the chili is too thick, add the remaining 1/4 cup stock. Then gradually stir in the cheese until melted.

5. 5

   Serve with your favorite toppings: sour cream, scallions, cilantro, fresh tomato salsa, avocado, and tortilla chips.