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.
- 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)
- 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.
- 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.
- Add in the broth and stir to combine. Simmer over low heat for about 30 minutes, stirring occasionally, until flavors are blended.
- Just before serving, stir in yogurt and let cook for another 5-10 minutes, stirring consistently. Serve topped with cheddar cheese, if desired.