Feeding the Family: Creamy Chicken-Apple Chili

There's nothing like a bowl full of hearty & healthy chili using fresh seasonal ingredients (like apples) on a crisp cool fall day (or a hot sunny one as the case may be)! Which is why I love this recipe and want to share it with you! Though it may sound a bit strange it has become a family favorite and even my toddler loves it! It was originally a Rachel Ray recipe but I've made it so many times my way that I can't even tell you what is different about it anymore. So thanks, Rachel, and here it is... enjoy!

Ingredients

• 1/4 cup olive oil
• 2 lbs chicken breasts/tenders, cut into 1/2 inch thick slices
• 4 tsp chili powder
• 2 tsp ground cumin
• Salt & pepper to taste
• 2 apples, peeled and cut into 1/2 inch cubes
• 1 onion, chopped
• 4 Tbsp butter
• 1/4 cup flour
• 2 cups chicken broth
• 3/4 cup milk
• 2 150z cans of kidney beans, rinsed
• Shredded cheese to taste

Directions:

1. In a large pot, heat 2 Tbsp olive oil over medium-high heat. Add the chicken, chili powder and cumin. Season with salt and pepper and cook, stirring, for 5 minutes; transfer to a bowl.
2. In the same (as yet unwashed) pot, heat the remaining 2 Tbsp olive oil. Add the apples and onion and cook, stirring, until softened, 6 minutes; add to the chicken.
3. In the same (still unwashed) pot, melt the butter over medium-low heat. Whisk in the flour for 1 minute; whisk in the chicken broth and milk until thickened, 3 minutes. Stir in the chicken-apple-onion mixture and the beans and bring to a simmer. Simmer for approximately 30 minutes or so. Serve topped with cheese and enjoy!
4. Oh, and now you can wash the pot!