Today's recipe is for Creamy Chicken Apple Chili. There are so many things I appreciate about chili. Among them: (a) the way it warms you up from the inside out; (b) beans are a really inexpensive, healthy, and filling ingredient; and (c) there are endless variations. Of the many different kinds of chili I've made (including three-bean turkey chili, Hawaiian chili, smoky BBQ venison chili, vegetarian chili, and pumpkin chili), this is the recipe I come back to most often. It's not what most people think of when they think chili, but BOY OH BOY is it good. It's like a hug in a bowl. Even my meat-loving husband has declared this his favorite chili.
I make a few changes to the original recipe (by Rachael Ray):
- I use only about a pound or so of boneless, skinless chicken breasts (vs. 2 lbs of chicken tenders)
- I use about half as much shredded cheese (1 cup is plenty!), and whatever I have on hand, whether it's a jack-cheddar blend, sharp cheddar, mozzarella, or most recently, havarti. The flavor changes a little bit, of course, but it's always been good.
- I make it with pinto beans; I really like their texture in this.
- I usually serve it with corn muffins instead of tortillas.
Leave a comment and let me know if you try this recipe yourself!