Savory Fall Chicken Chili

This hearty white cheddar apple chicken chili takes the traditional comfort food in a deliciously unexpected direction. The sweet and savory combination creates a fall-inspired meal that brings warmth to chilly evenings while providing a modern twist on a Southern classic.

I first made this chili during apple picking season when I had more Honeycrisps than I knew what to do with. The combination was so unexpectedly delicious that it's now our official autumn kickoff meal every September.

Ingredients

• Rotisserie chicken provides tender precooked protein and saves significant prep time
• Apples add natural sweetness and a surprising texture that complements the savory elements
• White onion creates an aromatic base that mellows beautifully as it cooks
• Chili powder and cumin offer traditional chili warmth without overwhelming heat
• Butter and flour create a roux that gives the chili its luxurious texture
• Chicken broth intensifies the savory notes while thinning the base
• Half and half delivers richness without making the chili too heavy
• Cannellini beans provide creaminess and hearty texture in every bite
• Mexican blend cheese melts perfectly and adds complexity beyond regular cheddar
• Olive oil helps bloom the spices and develop deeper flavor

Step-by-Step Instructions

Sauté the Aromatics and Spices

Heat olive oil in a dutch oven over medium heat then add diced apples and onions together with chili powder and cumin. The spices bloom in the hot oil which releases their essential oils and creates a more complex flavor foundation. Cook for 6 to 8 minutes until everything softens and your kitchen fills with a wonderful aroma.

Create the Roux

Lower heat to medium low and melt butter completely before adding flour. Whisk constantly for a full 60 seconds to cook out the raw flour taste. This step is crucial for a silky texture without any grainy mouthfeel. The mixture will look like a thick paste.

Build the Creamy Base

Gradually whisk in chicken broth a little at a time ensuring each addition is fully incorporated before adding more. This prevents lumps from forming. Follow with half and half whisking continuously. Allow the mixture to simmer gently for 3 to 5 minutes until it reaches a velvety consistency that coats the back of a spoon.

Combine All Elements

Gently stir in the chicken beans and the reserved apple onion mixture. Fold everything together carefully to maintain texture while ensuring even distribution. The chili should look thick substantial and filled with colorful ingredients.

Finish with Cheese

Add the shredded Mexican blend cheese stirring until completely melted and incorporated. The cheese provides both flavor and additional body to the chili creating a luscious mouthfeel. Season with salt and pepper to taste only at the end since the cheese adds saltiness.

Bookmark

The apples are truly the secret weapon in this recipe. I was skeptical at first but they provide just the right amount of natural sweetness and a subtle texture that makes each spoonful interesting. My grandmother who claims to despise sweet elements in savory dishes ate two full bowls without realizing apples were the special ingredient.

Serving Suggestions

This chili begs for creative toppings that enhance its unique flavor profile. I recommend fresh sliced avocado crunchy tortilla strips thinly sliced green onions or a dollop of sour cream. For a beautiful presentation serve it in hollowed out small bread bowls with a sprinkle of extra white cheddar on top. The contrast between the creamy chili and crusty bread creates a memorably cozy dining experience.

Make Ahead and Storage

This chili actually improves with time making it perfect for meal prep. Store in the refrigerator for up to 4 days in an airtight container. When reheating add a splash of chicken broth or milk as the chili will thicken considerably in the refrigerator. For best results warm it slowly on the stovetop over medium low heat stirring occasionally to prevent scorching on the bottom of the pan.

Customize Your Chili

The versatility of this recipe makes it perfect for adaptation based on your preferences. For extra heat add a diced jalapeño with seeds removed when cooking the onions and apples. Sweet apple varieties like Honeycrisp or Gala work best but you could experiment with tart Granny Smiths for a different flavor profile. For a more substantial meal stir in a cup of cooked quinoa or farro before serving to create an even heartier texture.

Cultural Context

While traditional chili has Southwestern roots this apple version draws inspiration from New England fall harvest traditions. The combination of apples and white cheddar is a classic pairing in that region particularly in Vermont where apple orchards and dairy farms exist side by side. This recipe represents a beautiful fusion of regional American cuisines bringing together Southern comfort food traditions with northeastern fall harvest ingredients.

Recipe Q&A

→ Can I make this chili spicier?

Yes, this chili is intentionally mild. For more heat, add a diced jalapeño when sautéing the apples and onions. You could also increase the chili powder or add cayenne pepper to taste.

→ What toppings work well with this chili?

Suggested toppings include additional shredded white cheddar, sour cream, sliced green onions, crisp bacon bits, fresh cilantro, diced avocado, or crushed tortilla chips for added texture.

→ Can I use pre-shredded cheese?

While pre-shredded Mexican blend cheese works fine, freshly shredded cheese melts more smoothly. If available, try using a combination of white cheddar and Monterey Jack for the best flavor and melt.

→ What type of apples work best in this chili?

Firm, sweet-tart apples like Honeycrisp, Braeburn, or Granny Smith work best as they hold their shape during cooking while adding natural sweetness. Avoid softer varieties that break down too quickly.

→ Can I make this in a slow cooker?

Yes! Sauté the apples and onions with spices as directed, then transfer to a slow cooker. Add remaining ingredients except for the flour, butter, half & half, and cheese. Cook on low for 4-5 hours. In the last 30 minutes, make a roux separately, add to the slow cooker along with the half & half and cheese, and continue cooking until thickened.

→ Is there a dairy-free alternative?

You can substitute the butter with olive oil, the half & half with full-fat coconut milk, and the cheese with a dairy-free alternative. The texture will be slightly different but still delicious.