White Chicken-Apple Chili (Gluten-Free, High-Fiber)

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Truth be told, “white” chili isn’t really white. They’re frankly quite difficult to photograph as they’re more of a muddy light brown in color, but I do understand the importance of distinguishing between them and the traditional red-based variety.

I adapted this white chicken chili recipe from Rachael Ray’s creamy chicken-apple chili, which I have have tweaked in many ways throughout the years. The one I share here is gluten-free and I personally think has a whole lot deeper depth of flavor than the original. The key ingredient? Diced green chiles for a little kick.

As is the case with most chili recipes, this one tastes even better if it’s left to simmer or is made earlier than reheated.

Further Food Nutritionist Commentary:

This white chicken and apple chili makes the perfect fall or winter dinner, especially if using fresh-picked apples! This chili is hearty, delicious and loaded with 23 g of protein per serving! I also love how low in sugar it is - only 3g per serving - since it uses chicken broth as its base rather than tomato sauce!

By Liz Lederman
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White Chicken-Apple Chili (Gluten-Free, High-Fiber)

  • Prep Time:5 minutes
  • Cook Time:15-25 minutes
  • Servings: 10

Ingredients

1/4 cup extra-virgin olive oil
2 pounds chicken tenders, cut into 1/2-inch-thick slices
1 tablespoon chili powder
2 teaspoons ground cumin
2 apples, cut into 1/2-inch cubes
1 onion, chopped
2 minced garlic cloves
1 4-ounce can diced green chiles
4 tablespoons butter or coconut oil
3 tablespoons gluten-free flour of choice (I used cassava)
2 cups organic chicken broth
3/4 cup unsweetened dairy-free milk
2 15-ounce cans pinto or white beans, rinsed and drained
2 cups shredded monterey jack cheese
minced scallions, for garnish
Optional: sour cream and/or additional shredded cheese, for garnish

Instructions

  1. Heat 2 tablespoons olive oil in a large pot 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.
  2. In the same pot, heat the remaining 2 tablespoons olive oil. Add the apples, onions, garlic and green chiles and cook, stirring often, until softened, 6 minutes; add to the chicken.
  3. In the same pot, melt the butter or coconut oil over medium-low heat. Whisk in the gluten free flour for 1 minute; whisk in the chicken broth and milk until thickened, 3 minutes. Stir in the chicken-apple mixture and beans, bring to a simmer, then stir in the cheese.
  4. Taste for seasoning (I usually add a little more salt) and serve garnished as desired.
Heat 2 tablespoons olive oil in a large pot 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. In the same pot, heat the remaining 2 tablespoons olive oil. Add the apples, onions, garlic and green chiles and cook, stirring often, until softened, 6 minutes; add to the chicken. In the same pot, melt the butter or coconut oil over medium-low heat. Whisk in the gluten free flour for 1 minute; whisk in the chicken broth and milk until thickened, 3 minutes. Stir in the chicken-apple mixture and beans, bring to a simmer, then stir in the cheese. Taste for seasoning (I usually add a little more salt) and serve garnished as desired.

Nutrition Information

Per Serving: Calories: 292; Total Fat: 13 g; Saturated Fat: 6 g; Monounsaturated Fat: 5 g; Polyunsaturated Fat: 1 g; Cholesterol: 57 mg; Sodium: 543 mg; Potassium: 290 mg; Carbohydrate: 21 g; Fiber: 6 g; Sugar: 3 g; Protein: 23 g

Nutrition Bonus:

Vitamin C: 8%; Vitamin A: 7%; Iron: 14%; Calcium: 10%

 

Add an anti-inflammatory kick to this chili with a sprinkle of our Daily Turmeric Tonic!

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