I found this recipe by accident last fall when I had leftover rotisserie chicken and some Honeycrisp apples sitting in my fridge.
The sweet apples and creamy white cheddar make this chili totally different from regular chili.
Ingredients
For the Chili Base:
- 2 tablespoons olive oil
- 1 large yellow onion, diced (about 1½ cups)
- 3 cloves garlic, minced
- 1 large red bell pepper, diced
- 2 medium Honeycrisp apples, peeled and diced into small pieces
- 1 tablespoon fresh ginger, grated
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon chili powder
- ¼ teaspoon cayenne pepper (skip if you want it mild)
- Salt and black pepper to taste
For the Hearty Body:
- 4 cups low sodium chicken broth
- 1 can (14.5 oz) diced tomatoes, drained
- 1 can (15 oz) white beans (cannellini or great northern), drained and rinsed
- 3 cups cooked chicken, shredded or diced (rotisserie is perfect)
- 1 cup corn kernels (fresh, frozen, or canned and drained)
- ½ cup heavy cream
- 2 cups sharp white cheddar cheese, freshly grated
For Serving:
- Fresh cilantro, chopped
- Sliced green onions
- Crushed tortilla chips
- Extra shredded cheese
- Sour cream or Greek yogurt
- Warm cornbread or crusty bread
Prep Time: 15 minutes | Cook Time: 35 minutes | Total Time: 50 minutes | Serves: 6
Instructions
Step 1: Start with the Base Heat olive oil in a large Dutch oven over medium heat. Add the diced onion and cook for 4 to 5 minutes until soft. The onions should sizzle gently.
Step 2: Stir in the garlic, bell pepper, and ginger. Cook for 2 to 3 minutes until everything smells amazing.
Step 3: Add the cumin, paprika, chili powder, and cayenne. Stir constantly for 30 seconds until the spices smell toasted. This step makes a huge difference.
Step 4: Add the Apples; Toss in the diced apples and cook for 3 to 4 minutes, stirring occasionally. The apples should soften slightly but still have some bite. Season everything with salt and pepper.
Step 5: Build the Broth; Pour in the chicken broth and add the tomatoes. Bring to a gentle boil, then reduce the heat and let it simmer for 15 minutes. Your kitchen is going to smell incredible.
Step 6: Make It Hearty Add the white beans, chicken, and corn. Simmer for another 10 minutes, stirring occasionally. The chili should be bubbling gently.
Step 7: Make It Creamy Turn the heat to low and slowly stir in the heavy cream. Add the grated cheese gradually, stirring constantly until melted and smooth. Do not let it boil after adding the dairy or it might curdle.
Step 8: Taste and Adjust; Taste and add more salt, pepper, or spices as needed. The chili should taste balanced and creamy with just the right amount of apple sweetness.
Helpful Tips for Success
Pick the Right Apples: Honeycrisp apples are great because they retain their shape and have the perfect balance of sweet and tart flavors. Granny Smith works if you want more tartness, Gala if you wish for extra sweetness.
Grate Your Own Cheese: Always use freshly grated cheese instead of the pre-shredded stuff. Pre-shredded cheese has anti-caking agents that make it clumpy when it melts.
Let It Simmer: Do not rush this recipe. Good chili takes time for all those flavors to come together.
Watch the Heat: Once you add the cream and cheese, keep the heat low to prevent the dairy from separating.
Ingredient Swaps and Variations
Different Proteins: Try turkey, pork shoulder, or even just white beans for a vegetarian version. Leftover Thanksgiving turkey is absolutely perfect in this.
Apple Options: Gala, Fuji, or Pink Lady apples all work great. Each one brings a slightly different level of sweetness.
Cheese Swaps: Sharp white cheddar is ideal, but aged Gruyere or Monterey Jack works too. Avoid processed cheese because it does not melt smoothly.
Spice Level: Add more cayenne, diced jalapeños, or hot sauce if you want more heat. Leave out the cayenne completely for a totally mild version.
Make It Dairy Free: Replace the heavy cream with coconut cream and use dairy-free cheese alternatives. The texture will be a bit different but still delicious.
Serving Suggestions
This chili is perfect on its own, but here are some of our favorite ways to serve it:
Ladle it into bowls and top with fresh cilantro, green onions, and a dollop of sour cream. Serve it with warm cornbread, crusty sourdough, or even over baked sweet potatoes.
You can also serve it over baked potatoes, use it as a dip with tortilla chips, or stuff it into bell peppers and bake them. The leftovers make incredible nacho toppings or a sauce for baked mac and cheese.
Storage and Reheating
In the Fridge: Store leftover chili in the refrigerator for up to 4 days. It actually tastes even better the next day after all the flavors have time to meld.
In the Freezer: This chili freezes beautifully for up to 3 months. Make sure it cools completely before freezing.
Reheating: Heat it gently on the stovetop over low heat, stirring frequently. Add a splash of broth if it gets too thick. You can also microwave it at 50% power, stirring every minute.
Frequently Asked Questions
Can I make this ahead of time? Absolutely! Make it up to the point where you add the cream and cheese, then store it in the fridge. When you are ready to serve, reheat it gently and stir in the cream and cheese.
What if I do not have rotisserie chicken? No problem! You can poach chicken breasts in seasoned water for 15 to 20 minutes, use any leftover cooked chicken, or even cook chicken thighs right in the pot before adding other ingredients.
Can I make this in a slow cooker? Yes, but you need to make some changes. Sauté all the aromatics first, then put everything except the cream and cheese in your slow cooker. Cook on low for 4 to 6 hours, then stir in the cream and cheese during the last 30 minutes.
Is this recipe spicy? This has a mild warmth that is totally family-friendly. You can easily adjust the heat by adding more cayenne, jalapeños, or hot sauce.
Can I leave out the apples? The apples are what make this chili special and different. You could try pears for a similar sweet element, but they will taste different.
What is the best way to cut the apples? Peel them first, then cut them into small cubes that are about the same size. This helps them cook evenly. Make them a bit bigger rather than too small so you can actually taste them in every bite.
Conclusion
This chili has become our go-to recipe for everything from busy weeknight dinners to cozy weekend meals with friends.
