Thanksgiving Apple Chicken Chili

This unique twist on traditional chili combines the creamy richness of white cheddar with sweet-tart apples and tender chicken. It's the perfect cozy meal for those crisp autumn evenings when you want something hearty yet surprisingly refreshing. I created this recipe when looking for ways to use leftover Thanksgiving turkey, but it's become a family favorite year-round with chicken.

This chili has become my secret weapon for potlucks during the fall season. The unexpected apple addition always gets people asking for the recipe, and I love watching their surprise when they discover the secret ingredient.

Ingredients

• Cooked chicken, shredded provides lean protein and makes this a hearty meal
• White cheddar cheese adds creamy richness that perfectly complements the apples
• Apple brings a subtle sweetness and crisp texture
• White beans provide creaminess and hearty texture while boosting protein content
• Chicken broth forms the flavorful base look for low sodium options
• Onion creates an aromatic foundation choose sweet varieties for complementary flavor
• Chili powder adds classic chili flavor without overwhelming heat
• Cumin brings earthy warmth that enhances the other spices
• Garlic powder offers convenience while adding essential savory notes
• Salt enhances all the flavors use kosher salt for best results
• Black pepper adds subtle heat and depth

Step-by-Step Instructions

Sauté the Aromatics

Heat a tablespoon of olive oil in a large pot over medium heat until it shimmers. Add the chopped onions and cook for about 5 minutes, stirring occasionally, until they become translucent and slightly golden. This builds the foundational flavor for the entire dish.

Add Fruit and Protein

Add the diced apple, shredded chicken, and drained white beans to the pot. Stir to combine with the onions, allowing the apple to begin softening slightly and the chicken to pick up the flavors, about 2 minutes.

Season and Simmer

Sprinkle in the chili powder, cumin, garlic powder, salt, and black pepper. Stir well to coat all ingredients evenly with spices. Pour in the chicken broth and bring the mixture to a gentle boil. Reduce heat to maintain a low simmer, cover partially with a lid, and let cook for 20 minutes. This allows the flavors to meld while the apples soften.

Create Creaminess

Remove the pot from heat and stir in the shredded white cheddar cheese. Continue stirring until the cheese is completely melted and incorporated, creating a creamy, luscious texture throughout the chili. Taste and adjust seasoning if needed.

Bookmark

The white cheddar is truly the star ingredient here. I've tried this recipe with regular yellow cheddar, but the sharpness of a good quality white cheddar perfectly balances the sweetness from the apples. During Thanksgiving week, I make a double batch knowing we'll want comfort food while decorating for Christmas over the weekend.

Make-Ahead and Storage

This chili actually improves with time as the flavors continue to develop. You can make it up to three days ahead and store in an airtight container in the refrigerator. When reheating, add a splash of chicken broth if it's thickened too much. For longer storage, this chili freezes beautifully for up to three months. Thaw overnight in the refrigerator before gently reheating on the stovetop.

Smart Substitutions

This recipe is wonderfully flexible. Turkey works perfectly in place of chicken, especially leftover Thanksgiving turkey. For a vegetarian version, double the beans and add a diced butternut squash. If white cheddar isn't available, Monterey Jack or even a mild Gruyère would work well. For those avoiding dairy, simply omit the cheese and add a quarter cup of nutritional yeast for a similar savory depth.

Serving Suggestions

While delicious on its own, this chili reaches new heights with thoughtful toppings. Try fresh avocado slices, a dollop of sour cream, or a sprinkle of pepitas for crunch. Serving it alongside a simple green salad with vinaigrette creates a perfect light dinner. For more substantial meals, cornbread muffins or warm crusty bread for dipping complement the flavors beautifully.

The Fall Connection

This recipe celebrates the flavors of autumn, particularly the apple harvest season. The combination of apples and white cheddar is classically New England, reminiscent of the cheese boards served at apple orchards during picking season. The warming spices make it perfect for those first chilly evenings of fall, but it's comforting enough to enjoy all winter long.

Recipe Q&A

→ What kind of apples work best in this chili?

Tart apples like Granny Smith work best because they hold their shape while cooking and provide a nice contrast to the savory elements. However, Honeycrisp or Pink Lady apples can also work well if you prefer a slightly sweeter profile.

→ Can I make this chili in a slow cooker?

Yes! Add all ingredients except the cheese to a slow cooker and cook on low for 4-6 hours or high for 2-3 hours. Stir in the shredded cheese during the last 15 minutes of cooking until melted.

→ What are some good toppings for this chili?

Try fresh cilantro, diced avocado, sour cream, additional shredded white cheddar, crispy tortilla strips, or a squeeze of lime juice. Sliced green onions or a few thin apple slices also make great garnishes.

→ Can I use leftover turkey instead of chicken?

Absolutely! This is a perfect way to use Thanksgiving leftovers. Simply substitute an equal amount of shredded turkey for the chicken. It works beautifully with both white and dark meat.

→ Is this chili spicy?

As written, this chili is fairly mild with just 1 teaspoon of chili powder. You can easily adjust the heat level by adding more chili powder, a pinch of cayenne, or some diced jalapeños if you prefer more spice.

→ How long will this chili keep in the refrigerator?

Stored in an airtight container, this chili will keep well in the refrigerator for 3-4 days. The flavors actually improve after a day as they have time to meld together.