Apple and White Bean Chili

Recipes, Worknight Dinners
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Stovetop apple and white bean chili is a hearty weeknight chili perfect to use up canned goods in your pantry or apples from your fall apple picking excursions. 

I’ve been wanting to work more beans and legumes into my diet because they’re a good source of protein and fiber. Though I get plenty of fiber from the fruits, vegetables and whole grain that I love, I don’t always get as much protein as I probably should.

I eat lean meats like chicken and turkey, but my diet definitely tends to be carb-heavy more often than I’d like to admit on the Internet. If you’re on a budget,

I’ve had four cans of cannellini beans in my cabinet for weeks and lots of recipes bookmarked to try.

When I saw this White Bean and Apple Chili in Stephanie’s crock pot repertoire I couldn’t resist trying it.

In the spirit of the Ithaca Apple Festival that I recently attended, tonight seemed like as good a night as any to splatter my stovetop with not-really-so-white chili.

Since I don’t have the patience for a recipe with eight hours of prep time, and don’t need to feed enough mouths to warrant a large crock pot, I scaled it down and made it on the stovetop. The new and updated recipe serves fewer people, therefore it also cooks faster. It took about 45 minutes start to prepare and cook the chili.

The Recipe

Apple and White Bean Chili Recipe
Author: 
Recipe type: Cooking for a Crowd, Weekend Cooking
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 servings
 
Ingredients
  • 3-15 oz. cans of cannellini beans, drained and rinsed
  • 1 onion, chopped
  • 3 small apples, cut in tiny chunks, no need to peel (I used Empire)
  • 2 teaspoon canola oil
  • 3 tablespoon chili powder
  • 2 tablespoon. cornmeal
  • 1 teaspoon ground thyme
  • 1 tablespoon cumin
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 3 cups chicken or vegetable broth (I used chicken)
  • ½ cup plain non fat yogurt
  • Handful shredded sharp cheddar cheese (optional)
Instructions
  1. Heat 2 tsp oil in a large saucepan until shiny. Add chopped onion and apple and cook until tender, approx. 5 minutes. Add thyme, chili powder, cumin and cornmeal and stir to coat.
  2. Add cannellini beans to pot, 1 can at a time. For a creamier consistency, mash about ⅓ of the beans with a fork or the back of a spoon before adding to pot.
  3. Add in the broth and stir to combine. Simmer over low heat for about 30 minutes, stirring occasionally, until flavors are blended.
  4. Just before serving, stir in yogurt and let cook for another 5-10 minutes, stirring consistently. Serve topped with cheddar cheese, if desired.
 

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6 Comments

  • Reply
    Mrs. Keys
    October 5, 2008 at 3:00 am

    Wow-real comfort food for a chilly day.
    What a creative use of apples. I’d definitely include the sharp cheddar!

  • Reply
    Vanessa
    October 1, 2008 at 3:00 am

    Looks yummy! Plus, I love apples. I’ve been playing with an idea for chicken apple dumplings stew–now I’m even more inspired. Thanks!

  • Reply
    Heidi Renée
    October 1, 2008 at 3:00 am

    Yum!

  • Reply
    noble pig
    September 30, 2008 at 3:00 am

    Oh this would make a lovely meal. I too am trying to work other things than chocolate into my diet! Beautiful recipe.

  • Reply
    amy
    September 30, 2008 at 3:00 am

    that sounds fantastic….I’ll have to try it next weekend.

  • Reply
    Mom
    September 30, 2008 at 3:00 am

    I do hope there is a portion left in your freezer for me!

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