Save A hearty, comforting chili featuring tender chicken, creamy white cheddar, sweet apples, and white beans—a unique blend of savory and subtly sweet flavors that will have you coming back for more.
I’ve been getting a lot of questions about the pot I use for cozy one-pot meals and small-batch recipes, so I wanted to quickly share it here.
This is the Martha Stewart heart-shaped enameled cast iron Dutch oven (2-quart). It’s one of those pieces I reach for constantly when testing soups, stews, baked casseroles, and smaller comfort-food recipes.
- Heats evenly with no hot spots (huge for slow cooking)
- Non-reactive enamel interior — no seasoning required
- Perfect size for small households or side dishes
- Sturdy handles, easy to move from oven to table
It’s also a favorite with home cooks — 4.6 out of 5 stars from over 1,900 reviews — and Amazon often has a coupon available, depending on color and size.
👉 Check current price, colors, and coupon on Amazon
(Affiliate link — if you choose to buy, it helps support this recipe blog at no extra cost to you ❤️)
I first served this chili on a chilly autumn evening and my whole family asked for seconds. It quickly became a weeknight favorite.
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Ingredients
- Cooked chicken: 2 cups, shredded
- White beans: 1 can (15 oz), drained and rinsed
- White cheddar cheese: 1 cup, shredded
- Onion: 1 medium, chopped
- Apple: 1, preferably tart (such as Granny Smith), diced
- Chicken broth: 1 cup
- Olive oil: 1 tablespoon
- Chili powder: 1 teaspoon
- Ground cumin: 1 teaspoon
- Garlic powder: 1/2 teaspoon
- Salt: 1/2 teaspoon
- Black pepper: 1/4 teaspoon
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Instructions
- Heat olive oil:
- Heat olive oil in a large pot over medium heat.
- Sauté onion:
- Add the chopped onion and sauté for 3 4 minutes until softened and translucent.
- Cook apple:
- Stir in the diced apple and cook for another 2 minutes until slightly softened.
- Add ingredients:
- Add the shredded chicken, drained white beans, chili powder, cumin, garlic powder, salt, and black pepper. Stir to combine.
- Simmer:
- Pour in the chicken broth and bring the mixture to a gentle simmer.
- Cook low and slow:
- Reduce heat to low, cover, and simmer for 15 20 minutes to allow flavors to meld.
- Add cheese:
- Stir in the shredded white cheddar cheese until fully melted and the chili is creamy.
- Adjust seasoning:
- Taste and adjust seasoning as needed.
- Serve:
- Serve hot. Top with extra cheddar, diced apples, or chopped cilantro if desired.
Save This chili has warmed many family dinners and is loved for its balance of savory and sweet flavors everyone enjoys.
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Required Tools
Large pot, wooden spoon or spatula, chefs knife, cutting board, measuring cups and spoons
Allergen Information
Contains milk from cheddar cheese and may contain sulfites in some broths. Check labels if sensitive to lactose or allergens.
Nutritional Information
Calories 365 per serving with 14 grams of total fat, 28 grams of carbohydrates, and 31 grams of protein.
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This chili is quick to prepare and perfect for cozy nights when you want something both comforting and unique.
Recipe FAQ
- → What type of apple works best?
Tart apples like Granny Smith offer the ideal balance of sweetness and acidity, enhancing the dish's flavor contrast.
- → Can I use pre-cooked chicken?
Yes, shredded rotisserie chicken speeds up preparation without compromising taste.
- → How can I adjust the spiciness?
Add cayenne pepper or diced green chiles to increase heat according to preference.
- → Is it possible to make it creamier?
Mash some of the white beans before adding the cheese for a smoother, creamier texture.
- → What cooking tools are recommended?
A large pot, wooden spoon, chef’s knife, cutting board, and measuring cups help streamline the process.
