Indulge in a culinary journey with our diverse collection of white bean and apple chili recipes, a symphony of flavors that will tantalize your taste buds. Embark on a culinary adventure with our classic white bean chili, a hearty and comforting dish brimming with tender white beans, savory spices, and a hint of sweetness from crisp apples. For a smoky and robust twist, try our chipotle white bean chili, where the heat of chipotle peppers dances harmoniously with the sweetness of apples. If you prefer a vegetarian delight, our vegetarian white bean and apple chili is a symphony of flavors, featuring a medley of vegetables and a rich tomato broth. And for those seeking a unique flavor profile, our Thai white bean and apple chili is a delightful fusion of Thai aromatics, creamy coconut milk, and the tangy sweetness of apples, creating a culinary masterpiece. No matter your preference, our white bean and apple chili recipes offer a delectable journey that will warm your heart and leave your taste buds craving more.
Let's cook with our recipes!
SPICED APPLE CHILI
Nothing says fall like chili and apples. I use smoked paprika to give this slightly sweet chili a smoky kick. -Joyce Moynihan, Lakeville, Minnesota
Provided by Taste of Home
Categories Lunch
Time 1h15m
Yield 6 servings (2 quarts).
Number Of Ingredients 15
Steps:
- In a Dutch oven, cook and crumble beef with onion over medium-high heat until beef is no longer pink, 5-7 minutes; drain., Add tomato paste, spices and garlic; cook and stir over medium heat 5 minutes. Stir in vinegar and broth until blended. Add remaining ingredients; bring to a boil. Simmer, covered, until apples are tender and flavors are blended, about 45 minutes, stirring occasionally. Serve with toppings as desired. Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.
Nutrition Facts : Calories 284 calories, Fat 10g fat (4g saturated fat), Cholesterol 47mg cholesterol, Sodium 945mg sodium, Carbohydrate 31g carbohydrate (11g sugars, Fiber 7g fiber), Protein 21g protein.
WHITE BEAN CHICKEN CHILI
My sister shared this white bean chicken chili recipe with me. I usually double it and add one extra can of beans, then serve with cheddar biscuits or warmed tortillas. The jalapeno adds just enough heat to notice but not too much for my children. -Kristine Bowles, Albuquerque, New Mexico
Provided by Taste of Home
Time 3h25m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Toss chicken with salt and pepper. In a large skillet, heat 1 tablespoon oil over medium-high heat; saute chicken until browned. Transfer to a 3-qt. slow cooker., In same skillet, heat remaining oil over medium heat; saute onion until tender. Add jalapeno, garlic, oregano and cumin; cook and stir 2 minutes. Add to slow cooker., In a bowl, mash 1 cup beans; stir in 1/2 cup broth. Stir bean mixture and the remaining whole beans and broth into chicken mixture., Cook, covered, on low until chicken is tender, 3-3-1/2 hours. Stir before serving. Sprinkle with cheese; add toppings if desired. Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.
Nutrition Facts : Calories 344 calories, Fat 16g fat (6g saturated fat), Cholesterol 62mg cholesterol, Sodium 894mg sodium, Carbohydrate 23g carbohydrate (1g sugars, Fiber 6g fiber), Protein 25g protein.
WHITE BEAN AND APPLE CHILI
Make and share this White Bean and Apple Chili recipe from Food.com.
Provided by ratherbeswimmin
Time 8h30m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Use a 5-quart slow cooker; put the butter in the stoneware; dump in the beans.
- Add in the onion and apple; add the garlic, chili powder, thyme, cumin, salt, and pepper; pour in the broth.
- Stir in the yogurt; cover and cook on LOW for 8 hours, or on high for 4-5 hours.
- The chili is done when the onion has softened and the flavors have melded.
- Stir in the cheddar cheese before serving; serve with cornbread.
WHITE BEAN CHILI
Chili can be made in so many different ways. Using white beans is a unique chili and Paula Deen's white bean chile recipe is as good as it gets.
Provided by Paula Deen
Categories cold weather comfort food fall Family Supper guys night tailgating winter
Time 1h
Yield 60
Number Of Ingredients 13
Steps:
- Wash beans, cover with water, and soak for 2 hours. Drain. Place beans in large pot with chicken stock. Bring to a boil. In saucepan, heat butter and saute garlic, onion, and chilies for 5 minutes. Add to bean pot. Add chicken, cumin, oregano, black pepper, white pepper, red pepper, and cilantro. Lower heat to medium and cook, stirring occasionally, for approximately 1 1/2 hours. Serve with corn bread.
WHITE-BEAN CHILI WITH CHICKEN
Not only is this white bean and chicken chili delicious served over rice with all the fixins' -- but it's also an unexpected and tasty burrito or quesadilla filling.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 17
Steps:
- Set a skillet over high heat. Add chiles; toast, turning once, until browned on both sides, 2 minutes. Transfer to a bowl; cover with 1/2 cup hot water. Let sit 10 minutes.
- Transfer the pasilla chiles and the liquid to a food processor. Puree 1 minute.
- Set a saucepan over medium-high heat. When hot, coat with cooking spray. Add the onions, garlic, green chiles, and bay leaf. Cover, and cook, stirring occasionally, until the vegetables have softened and are slightly golden, about 10 minutes. Add the sugar, and cover. Cook until the vegetables are deeply golden, about 10 minutes.
- Add cinnamon, cumin, anise, coriander, and oregano. Cook, stirring occasionally, until spices begin to stick to pan, about 2 minutes. Add vinegar, and stir with a wooden spoon to dislodge any caramelized bits.
- Add stock; cover. Simmer 10 minutes. Add chicken; simmer until breasts have cooked through, about 12 minutes. Remove breasts; set aside until cool enough to handle, about 15 minutes. Continue simmering the stock.
- Shred chicken with fingers; return to pan. Add beans and salt; simmer 10 minutes. Serve.
Nutrition Facts : Calories 484 g, Cholesterol 45 g, Fat 7 g, Fiber 15 g, Protein 36 g, Sodium 1183 g
HARISSA AND WHITE BEAN CHILI
The key to achieving depth of flavor in this fresh, nontraditional, 30-minute chili recipe is layering ingredients with bold condiments that do most of the work for you. Here, soy sauce and harissa are used to provide umami, spice and heat. Finish the chili as you'd like, topping it with all of the suggestions below, or skipping the yogurt and feta to keep it vegan. The chili will thicken as it sits, so add a little water when reheating. If you don't like tomato skins or don't want to buy fresh tomatoes, substitute 2 tablespoons of tomato paste for the tomatoes, adding it with the harissa. For a more substantial meal, serve with rice or bread, or double the recipe for leftovers.
Provided by Yasmin Fahr
Categories dinner, lunch, weekday, soups and stews, main course
Time 30m
Yield 3 to 4 servings
Number Of Ingredients 20
Steps:
- In a Dutch oven or large pot, heat the oil over medium-high until shimmering. Add the onion, bell pepper and diced jalapeño, and season with salt. Cook, stirring occasionally, until the onions just start to soften in color and texture, about 3 minutes. Add the tomatoes, season lightly with salt and cook, stirring occasionally, until most of the tomatoes have burst, 6 to 7 minutes, lowering the heat if the onions threaten to burn. Stir in the harissa, cumin, oregano and garlic, and cook until fragrant, about 1 minute. Stir in the soy sauce, scraping up anything on the bottom of the pot, until combined, about 1 minute.
- Add the white beans and broth, season with salt, and raise the heat to bring it to a gentle boil. Adjust the heat to maintain a simmer, then cook until the broth thickens and the beans become soft and creamy, stirring occasionally to make sure nothing is sticking to the bottom, about 12 to 15 minutes. Smash any remaining whole tomatoes against the side of the pot. Stir in the spinach in batches until wilted. Squeeze in the lime halves, and season to taste with salt and pepper.
- Divide among bowls and top each with a spoonful of yogurt, followed by the avocado, cilantro, feta and jalapeño rounds. Serve with the lime wedges.
Tips:
- Use a variety of beans. This recipe calls for white beans, but you can also use other types of beans, such as kidney beans, black beans, or pinto beans.
- Don't overcook the beans. Beans should be cooked until they are tender but still hold their shape.
- Use a variety of apples. This recipe calls for Granny Smith apples, but you can also use other types of apples, such as Honeycrisp apples, Braeburn apples, or Fuji apples.
- Don't overcook the apples. Apples should be cooked until they are soft but still hold their shape.
- Use a variety of spices. This recipe calls for chili powder, cumin, and oregano, but you can also use other spices, such as garlic powder, onion powder, or smoked paprika.
- Don't be afraid to experiment. There are many ways to make this chili, so feel free to experiment with different ingredients and spices.
Conclusion:
This white bean and apple chili is a delicious and hearty dish that is perfect for a cold winter day. It is made with a variety of beans, apples, and spices, and it is sure to please everyone at the table. So next time you are looking for a new chili recipe, give this one a try.
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