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Great Chili Chicken

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Submitted by Sweetbrown

Chicken chili with kidney beans, diced apples, and tomato juice simmered low and slow for two hours. A lighter chili with a surprising sweet-savory twist from fresh apples.

YIELD

6 servings

PREP

20 min

COOK

2 hrs

READY

2 hrs

This chicken chili throws a curveball: diced apples. They simmer down over two hours into the tomato juice base, breaking apart and adding a natural sweetness that balances the chili powder, cumin, and hot sauce without any added sugar. It’s an unexpected move that works.

Diced chicken breast gets browned first, then everything except the kidney beans goes in for the first hour. Onions, celery, green pepper, garlic, apples, and all the spices simmer together until the flavors meld and the liquid starts to thicken. The beans go in for the second hour, cooking until the chili reaches the consistency you want.

This is a lighter chili than ground beef versions, but the two-hour simmer gives it real depth. The apple dissolves into the sauce, and you’d never guess it was there unless someone told you.

Kitchen Tips

  • Leave the apple skin on. It adds fiber and holds the apple pieces together during the first hour before they start to break down.
  • Brown the chicken in batches so it actually sears. Crowded chicken steams and you miss out on that caramelized flavor.
  • Add the kidney beans undrained. The bean liquid adds body and starch that helps the chili thicken naturally.
  • Taste and adjust the hot sauce at the end. Two hours of simmering mellows heat significantly.

Variations

  • Swap chicken breast for boneless chicken thighs for a richer, more forgiving chili.
  • Add a can of diced green chiles for a Southwestern direction.
  • Top with diced avocado and a squeeze of lime instead of the usual sour cream and cheese.

Ingredients

2 30
TABLESPOONS ML OLIVE OIL
2 2
LARGE LARGE CHICKEN BREAST
boned, skinned, and diced *
3 710
CUPS ML TOMATO JUICE
2 473
CUPS ML ONIONS
diced
½ 118
CUP ML CELERY
diced
½ 118
CUP ML GREEN BELL PEPPER
diced
2 2
EACH APPLES
cored and but not peeled
2 30
TABLESPOONS ML CHILI POWDER
1 5
TEASPOON ML SALT-FREE SEASONING *
2 2
CLOVES CLOVES GARLIC
minced
½ 2.5
TEASPOON ML CUMIN
1 5
TEASPOON ML BASIL *
2 2
CANS CANS RED KIDNEY BEANS
undrained *

Directions

In a Dutch oven, heat the oil and brown the chicken slightly.

Add all of the remaining ingredients except the kidney beans and simmer for 1 hour.

Add the kidney beans and simmer for an additional hour, or until the chili reaches the desired thickness.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 248g (8.7 oz)
Amount per Serving
Calories 187 26% from fat
 % Daily Value *
Total Fat 5g 8%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 298mg 12%
Total Carbohydrate 10g 10%
Dietary Fiber 3g 13%
Sugars g
Protein 14g
Vitamin A 27% Vitamin C 69%
Calcium 7% Iron 12%
* based on a 2,000 calorie diet How is this calculated?
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
 
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