Chicken Apple Chili
This chicken apple chili has been a family favorite in my kitchen for years, and the apples are what make it worth coming back to. If you’re unsure about apples in chili, give it a try before you count it out.
Table of Contents
Chicken Apple Chili
I first shared this chicken apple chili in 2014, and it’s still a family favorite when the weather cools down. It’s creamy, filling, and ready in about 45 minutes. If apples in chili sound a little unusual, don’t cross it off until you try it.
After trying several apple varieties, I settled on Granny Smith. Honeycrisp and Fuji made the chili sweeter, while Granny Smith gave it the tartness I wanted to balance the creamy cheese and chili spices. I peel and cut the apples into small, even pieces so they soften into tender bites throughout the chili.
This is a thick, hearty chili, just how my family likes it. If you prefer a little more broth, add a splash of stock at the end. And if you’re looking for a version without apples, try my creamy chicken chili.
Ingredient Notes
See the recipe card below for the full ingredient list and measurements.
- Apples: I prefer Granny Smith for their tart flavor. Honeycrisp or Fuji also work, but will make the chili sweeter. Peel and cut them into ½-inch pieces so they cook evenly.
- Chicken: Chicken tenders cook quickly and stay tender. You can also use boneless, skinless chicken breasts cut into small, even pieces.
- Cheese: Monterey Jack or a Mexican cheese blend works well. I like to shred the cheese myself so it melts smoothly.
How to Make Chicken Apple Chili
See recipe card for detailed instructions.
Step 1: Heat some olive oil in a large dutch-oven over medium-high heat. Add chicken, chili powder, and cumin. Cook until not pink (about 5 minutes), then move to a separate bowl.
Step 2: In that same pot, add more olive oil. Add apples and onions, then cook until soft (6-7 minutes). Put in the bowl with the chicken.
Step 3: Lower the heat to medium. Melt butter in the pot, then whisk in the flour until it’s soaked up.
Step 4: Slowly add in 2 cups of chicken stock and milk while stirring. Cook until it thickens (1-2 minutes).
Step 5: Add chicken-apple mixture and beans. Season, then simmer until the chicken is fully cooked and the apples are tender. If it’s too thick, add more stock.
Step 6: Just before serving, stir in the cheese and add your favorite toppings.
Tips for Making This Chili
- Keep the apple pieces the same size. Small, even pieces soften at the same rate, so you don’t end up with some firm and others mushy.
- Add the liquid slowly. Whisk as you pour the stock and milk into the flour mixture to keep the base smooth.
- Don’t simmer longer than needed. Once the chicken is cooked through and the apples are tender, you’re ready to add the cheese.
- Keep the heat low when adding cheese. Stir it in a handful at a time and avoid boiling once it melts.
- Adjust the thickness at the end. This is a thick, hearty chili. Add a splash of stock if you prefer it a little thinner.
What to Serve with Chicken Apple Chili
I like to put a few toppings on the table so everyone can finish their own bowl.
- For crunch: Crushed tortilla chips or tortilla strips.
- For creaminess: A spoonful of sour cream, diced avocado or this delicious cilantro lime crema.
- For a fresh finish: Chopped cilantro, scallions, or a squeeze of lime.
More Chili Recipes to Try
If you make this recipe, please leave a ⭐️ STAR rating and COMMENT letting us know how you liked the recipe.
Chicken Apple Chili
- Prep Time: 12 mins
- Cook Time: 30 mins
- Total Time: 42 mins
- Yield: 8 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
Creamy chicken apple chili with tender chicken, beans, and Granny Smith apples. A hearty family dinner with a little tartness to balance the cheese and chili spices.
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
- 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.
- 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.
- 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.
- 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.
- Serve with your favorite toppings: sour cream, scallions, cilantro, fresh tomato salsa, avocado, and tortilla chips.
Notes
- Apples: I’ve tried several varieties and prefer Granny Smith as they keep the chili from getting too sweet. Honeycrisp or Fuji will give it a sweeter flavor.
- Leftovers: Refrigerate in an airtight container for 3-4 days. Reheat gently on the stovetop, stirring often, until heated through to 165°F. Add a splash of stock if needed to thin it out.
Nutrition
- Serving Size:
- Calories: 518
- Sugar: 6.1 g
- Sodium: 346.8 mg
- Fat: 25.7 g
- Carbohydrates: 35.3 g
- Protein: 37.1 g
- Cholesterol: 106.1 mg
Recipe originally published March 2014 but since been updated with additional information and new images.
Hi! I'm Katya -- a former corporate paralegal turned full-time recipe developer and blogger behind Little Broken. Here you'll find family-friendly and seasonal recipes made from real ingredients.
I’ve been making this recipe for probably 7 years!! It’s soooo good, our favorite chili! Going to make it today again and I can’t wait to enjoy it! Thanks!
Just one word: “Delicious”
Thank you!!
We’ve been making this ever since you shared it! It’s a fall favorite .
My friend from New York ,Syracuse just asked me what I think of your receptor after reading all the reviews it sounds like winner!!! I will try once see how it is received by my family and friends thanks Katya is this recepie German???
I mean Recepie!
I hope you enjoy it. Please let me know what you think.
I feel like I can’t accurately rate this, because I made so many substitutions, but I thought it was worth writing them down here for people using this recipe in the future:
1. I made it vegetarian, with no chicken – and therefore, I used three cans of beans instead of two (white, garbanzo, and kidney beans).
2. I used almond milk instead of regular milk.
3. I thought it needed some veggies to make it a complete meal, so I added bell pepper and lots of spinach near the end.
Everything was good, but I think my downfall was that I used green apples. I know you to use our “favorite apples,” but I had recently been given so many green apples and needed to get rid of them, so… When I served the dinner, I didn’t tell my husband what was in it. I just told him to try and guess the secret ingredient. The apples legitimately looked like potatoes, so he had no idea. After tasting it, he guessed there was pineapple in there – but it was really just the sour green apples.
If I ever made this again, I would use red sweet apples.
But regardless, I did enjoy the recipe. However, my husband was NOT a fan (and possibly he would have liked it better with red apples, who knows), so I won’t be making it again…. and looks like I’ll be eating all the leftovers for lunch for several days now…
The recipe AS written is very delicious! You can use just about any apples and it will taste good. But when you change the whole recipe I can’t guarantee the result and it sounds like you changed a lot. Thanks for your feedback.
I’m usually not a huge fan of adding fruit to savory dishes; however, this is a solid exception! I also substituted ground turkey for the chicken and a 15oz can of chickpeas in place of one of the cans of white/pinto beans, and added an 8oz can of green chiles. I did not add the cheese directly to the pot; rather, I let everyone add cheese as they saw fit. I also think the lime juice is a must as it really added a bit of zip and brought out the other flavors. I’m definitely going to make this again and again!
Thank you! So happy to hear you loved it.
You just know you’ve got a keeper when one member of the family comments “you can never make this too often. Another one says “yum Gran, this is delicious!”
It’s in the 90’s here but that’s living proof this meal is not dependent on the weather outside. It’s a state of mind, comfort food – at any time of the year.
The third “proof” I’m on a good run is the grandson telling me how great this chili is compared to that other red stuff!
The only simple add-on’s I make in this recipe….Is Simply….I add a bit of red pepper, two cloves of minced garlic a bit more of the Chili Powder and Cumin! That’s it!
My grandson ….well, even with all of the good cheese in this recipe….still feels the need to sprinkle more on top of his mountain of sour cream.
This is a hearty, wonderful tasting recipe to soothe the troubled and tired body at the end of a day!
WELL DONE Katya!!
Carole thank you for your feedback! So nice to know that you can enjoy this chili with your grandson. What a special time that is! This chili is our family favorite recipe and we definitely make it more often when it’s cooler outside but have also been known to make it year round. My kids absolutely love it! Thank you again!
Delicious!! It was a hit!! Thank you!!
That’s awesome! Glad you loved it.