White Cheddar & Apple Chicken Chili

Prep Time: 15 minutes
Cook Time: 30 minutes
Yield: 8 servings
Difficulty: Medium

INGREDIENTS

2 Cups rotisserie chicken pieces chopped

2 Tbsp olive oil

2 Tbsp chili powder

2 tsp ground cumin

2 apples, peeled & roughly chopped

1 white onion, peeled & roughly diced

4 Tbsp butter 1/4 Cup flour

2½ Cups chicken broth

3/4 Cup half & half

2, 15 oz can canellini beans

2 Cups shredded Mexican blend cheese

Salt & pepper to taste

Prep Time: 15 minutes
Cook Time: 30 minutes
Yield: 8 servings
Difficulty: Medium

DIRECTIONS

1. To a dutch oven or other large pot, add the olive oil and heat over medium heat. When the oil's hot, add the apples and onion and stir. Add in the chili powder and cumin, stirring to combine. Cook, stirring occasionally, 6 - 8 minutes or until the apples and onions are soft. Transfer them to a plate and set aside.
2. Reduce the heat to medium-low. Melt the butter in the pot, then wisk in the flour. Let cook for 60 seconds to let the flour taste cook out.
3. Add in the broth, wisking in a bit at a time until the mixture comes back together. Then wisk in the milk. Continue simmering and wisking occasionally until the mixture's thickened, about 3 - 5 minutes.
4. Stir in the chicken and apple/onion mixture until evenly combined.
5. Stir the chili. If too thick, add a little extra broth to thin it out. Otherwise, stir in the cheese until melted. This chili is meant to be on the hearty side.
6. Serve with your favorite toppings!