Apple-Corn Chili

Yields4 Servings

Ingredients

 2 tbsp olive oil, divided
 8 oz boneless, skinless chicken breast, cut to ½” cubes
 1 medium onion, chopped
 2 cloves garlic, minced
 15 oz can yellow corn, no-salt-added, drained
 2 red apples, such as Braeburn, Empire, or Fuji, chopped (skin on)
 ½ tbsp ground cumin
 ⅛ tsp cayenne pepper (if desired)
 15 oz can black beans, no-salt-added, drained and rinsed
 4.50 oz diced green chiles, drained
 2 tsp sodium-free chicken bouillon
 2 cups water
Toppings
 ¼ cup reduced-fat sour cream
 ¼ cup fresh chopped cilantro (if desired)

Directions

1

In a stockpot, heat 1 Tbsp. olive oil; add chicken and brown (about 5 minutes).

2

Remove chicken from pan. Heat remaining olive oil in same pot; add onions and garlic and sauté until soft.

3

Add corn and sauté until golden brown.

4

Add apple, cumin, and cayenne pepper (if desired); cook about 3-4 minutes.

5

Let cool about 5 minutes. Set aside about 1 cup of the mixture.

6

Purée remainder in food processor or blender, adding a portion of the water, if needed, and return to pot.

7

Add browned chicken, black beans, chiles, bouillon, and water. Bring to boil and simmer about 15 minutes.

8

To serve, ladle soup in bowls and top with non-puréed portion of apple corn mixture.

Category

Source: US Apple Association

Ingredients

 2 tbsp olive oil, divided
 8 oz boneless, skinless chicken breast, cut to ½” cubes
 1 medium onion, chopped
 2 cloves garlic, minced
 15 oz can yellow corn, no-salt-added, drained
 2 red apples, such as Braeburn, Empire, or Fuji, chopped (skin on)
 ½ tbsp ground cumin
 ⅛ tsp cayenne pepper (if desired)
 15 oz can black beans, no-salt-added, drained and rinsed
 4.50 oz diced green chiles, drained
 2 tsp sodium-free chicken bouillon
 2 cups water
Toppings
 ¼ cup reduced-fat sour cream
 ¼ cup fresh chopped cilantro (if desired)

Directions

1

In a stockpot, heat 1 Tbsp. olive oil; add chicken and brown (about 5 minutes).

2

Remove chicken from pan. Heat remaining olive oil in same pot; add onions and garlic and sauté until soft.

3

Add corn and sauté until golden brown.

4

Add apple, cumin, and cayenne pepper (if desired); cook about 3-4 minutes.

5

Let cool about 5 minutes. Set aside about 1 cup of the mixture.

6

Purée remainder in food processor or blender, adding a portion of the water, if needed, and return to pot.

7

Add browned chicken, black beans, chiles, bouillon, and water. Bring to boil and simmer about 15 minutes.

8

To serve, ladle soup in bowls and top with non-puréed portion of apple corn mixture.

Notes

Apple-Corn Chili
IngredientsDirections
by