384 cal · 40 min
Apple Corn Chili
Recipe GLPRa5edb12e35a432
A unique and vibrant one-pot chili featuring tender chunks of chicken combined with sweet corn, fresh apples, and earthy black beans. Half of the vegetable mixture is puréed to create a creamy base, while the other half remains chunky for texture and visual appeal. Finished with a dollop of sour cream and fresh cilantro, this warm and comforting dish balances savory spices with natural fruit sweetness.
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Ingredients
2 tablespoons Olive oil (divided)
8 ounces Boneless, skinless chicken breast, cut into 1/2-inch cubes
1 Medium onion, chopped
2 Garlic cloves, minced
1¾ cups Canned yellow corn, no-salt-added, drained
2 Red apples (Braeburn, Empire, or Fuji), chopped with skin on
½ tablespoon Ground cumin
⅛ teaspoon Cayenne pepper (optional)
15 ounces Canned black beans, low sodium, drained and rinsed
4½ ounces Canned diced green chiles, drained
2 teaspoons Low-sodium chicken bouillon
2 cups Water
¼ cup Reduced-fat sour cream
¼ cup Fresh cilantro, chopped (optional)
Directions
In a large stockpot, heat 1 tablespoon of olive oil over medium-high heat. Add the cubed chicken and cook until browned on all sides, about 5 minutes. Transfer the cooked chicken to a plate and set aside.
In the same pot, heat the remaining 1 tablespoon of olive oil over medium heat. Add the chopped onion and minced garlic, stirring frequently until softened, about 3-4 minutes.
Add the drained corn to the pot and continue cooking, stirring occasionally, until it begins to turn golden brown, about 4-5 minutes.
Stir in the chopped apples, ground cumin, and cayenne pepper (if using). Cook for 3-4 minutes to combine the flavors. Remove from heat and allow to cool for about 5 minutes.
Measure out 1 cup of the apple-corn mixture and set aside in a separate bowl. This will be used as a topping and should remain chunky.
Transfer the remaining mixture from the pot to a food processor or blender. Purée until smooth, adding a small amount of water if needed to achieve a smooth consistency. Return the puréed mixture to the pot.
Add the reserved cooked chicken, drained black beans, drained green chiles, chicken bouillon, and the 2 cups of water to the pot with the puréed mixture. Stir well to combine.
Bring the chili to a boil over medium-high heat, then reduce heat to medium-low and simmer for about 15 minutes, stirring occasionally.
Check that the chicken has reached a safe internal temperature of 165°F using a meat thermometer. If not fully cooked, continue simmering for a few more minutes and check again.
To serve, ladle the chili into bowls and top each serving with a spoonful of the reserved chunky apple-corn mixture. Add a dollop of reduced-fat sour cream and sprinkle with fresh cilantro if desired.
