Apple Corn Chili
I love it when people share recipes with me. Ones that are different and something I would not have tried on my own.
My sweet friend shared this one quite a while ago, and honestly I have been a little skeptical about trying it. Apples, corn and chili just sounded a little outside of my comfort zone!
But I finally got to a point where I needed something new. I love clean eating as well as cooking, but I can definitely get stuck in a rut!
So Apple Corn Chili went on the meal plan. Plus it’s a super inexpensive meal. Score!
I definitely spiced up the original recipe a good bit. The original did not have as much seasoning as this one. But I like it with tons of flavor. And it turned out just right!
Apple Corn Chili
Ingredients:
2 Tbsp. olive oil
3 8 oz. boneless, skinless chicken breasts cut into cubes
1 medium onion, chopped chopped
2 cloves garlic, minced
2 Tbsp. olive oil
3 8 oz. boneless, skinless chicken breasts cut into cubes
1 medium onion, chopped chopped
2 cloves garlic, minced
1 jalapeno, diced
15 oz. canned or fresh yellow corn
2 red apples
1 Tbsp. ground cumin
2 tsp. ground chili pepper
2 red apples
1 Tbsp. ground cumin
2 tsp. ground chili pepper
1 tsp salt
1/2 tsp black pepper
15 oz. canned black beans
4 1/2 oz. canned green chilis
32 ounces chicken broth
15 oz. canned black beans
4 1/2 oz. canned green chilis
32 ounces chicken broth
For topping (optional):
1/4 cup sour cream
1/4 cup cilantro
1/4 cup sour cream
1/4 cup cilantro
Fresh lime juice
Directions
“In a stockpot, heat 1 tbsp. olive oil; add chicken and brown (about 5 minutes). Remove chicken from pan.
Heat remaining olive oil in same pot; add onions, pepper and garlic and sauté until soft.
Add corn and sauté until golden brown. Add apple, cumin, and cayenne pepper (if desired); cook about 3-4 minutes. Let cool about 5 minutes.
Set aside about 1 cup of mixture. Purée remainder in food processor or blender, adding a portion of water, if needed, and return to pot.
Add browned chicken, black bean, chiles, bouillon, and water. Bring to boil and simmer about 15 minutes. Chicken should be cooked to 165 ºF.
To serve, ladle soup in bowls and top with non-puréed portion of apple corn mixture.
Heat remaining olive oil in same pot; add onions, pepper and garlic and sauté until soft.
Add corn and sauté until golden brown. Add apple, cumin, and cayenne pepper (if desired); cook about 3-4 minutes. Let cool about 5 minutes.
Set aside about 1 cup of mixture. Purée remainder in food processor or blender, adding a portion of water, if needed, and return to pot.
Add browned chicken, black bean, chiles, bouillon, and water. Bring to boil and simmer about 15 minutes. Chicken should be cooked to 165 ºF.
To serve, ladle soup in bowls and top with non-puréed portion of apple corn mixture.
It was delish! Warm and filling and full of flavor!!! A dollop of sour cream, and a squeeze of fresh lime juice just sealed the deal! The slight sweetness of the apple was very refreshing and such an interesting flavor!
I was really skeptical about whether or not the boys would like it, but they gobbled it down!!! Double Win!!!!
Enjoy!
Rachel