This light, creamy chili was a great way to bring summer to closure and welcome fall. The flour and butter mixture added the perfect thickness and creaminess to the chicken broth and a squeeze of fresh lime juice added a little tang. The other ingredients were full of flavor as well: chicken with chili powder and cumin and apples with cinnamon - an extraordinary combo!
And check this article out - Durham is featured in Bon Appetit dubbed as "America's Foodiest Small Town". I couldn't have landed in a better place!
- 2 Tbsp extra-virgin olive oil
- 2 pounds chicken tenders, cut into 1/2-inch-thick slices
- 4 teaspoons chili powder
- 2 teaspoons ground cumin
- Salt and pepper
- 2 apples, cut into 1/2-inch cubes
- 1 onion, chopped
- 2 pablano peppers chopped
- 1 zucchini, diced
- 1/2 tsp ground cinnamon, I couldn't resist w/ apples
- 2 tablespoons butter and 2 Tbsp EVOO
- 1/4 cup flour
- 2 cups chicken broth
- 3/4 cup milk
- One 15-ounce can pinto beans, rinsed
- One 15-ounce can white beans, rinsed
- Sprinkling shredded monterey jack cheese, optional
- Squeeze of fresh lime wedge, optional
1. In a large Dutch oven, heat 1 tablespoon 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.
Stir in the chicken-apple mixture and beans, bring to a simmer. Top with cheese and a squeezed lime wedge. Serve with the tortillas and scallions, optional.
Served with Roasted Delicata Squash and ketchup.