A Cozy Bowl with a Little Surprise

Alright, you ever have one of those days where the clock just sprints away from you, and before you know it it's nearly dinnertime and the fridge isn't exactly brimming with gourmet inspiration? Well, that's exactly when I first whipped up this wild little number — my 35-Minute White Cheddar Apple Chicken Chili. Funny story: I was aiming for regular chili but, right at the last minute, I realized I'd accidentally used a tart Granny Smith instead of a bell pepper (seriously, don't bake while talking to your sister on speakerphone; you will get distracted!). Turns out, that apple was the happy accident we never knew our tastebuds wanted. Now it's a regular comfort-food hero in my kitchen, right up there with old family favorites and the odd Wednesday "breakfast for dinner".

Why You'll Love This (Probably Even When You’re Hangry)

I usually throw this together after a long day—the sort where your feet hurt and you need to eat now. The apple gives this chili a weirdly addictive tangy sweetness. My family loses their minds for it, especially my partner, who claims all chili tastes the same, but ate two bowls the first time I snuck this onto the table (he never saw the apple coming; neither will your picky cousin). I also make it when I want something comforty, but can't face the hassle of a slow-cooker thumping away all day. And if you’re a leftovers person, this stuff makes a killer lunch the next day, maybe even better? Oh, but do watch out for the cheese grabbing the spoon—sticky much?

What You'll Need (and How I Actually Use It)

2 tablespoons olive oil (once swapped this for a knob of butter; lived a little)
1 medium yellow onion, chopped (red onion works fine, sweet onions—even better, to be honest)
3 garlic cloves, minced (powder in a pinch, but it’s not quite the same)
500g (about 1 lb) ground chicken (shredded rotisserie chicken also works! If desperate, turkey is ok too)
1 Granny Smith apple, peeled & diced (Fuji in a pinch, but tart apples have more zip)
2 teaspoons ground cumin
1 teaspoon smoked paprika (I sometimes double this, ‘cause more smoke = more flavor)
Pinch of cayenne (or more if you’re wild; skip for picky eaters)
1 can (400g / 14oz) cannellini beans, drained (any white bean is fine; I’ve even used chickpeas—was odd)
2 cups chicken broth (from a cube works fine, my nan would probably scold me for saying that, but oh well)
1 cup grated sharp white cheddar (I go for Cabot if I’m feeling fancy; store brand most days is just fine)
Salt and pepper to taste (don’t be shy, but you can always add more at the end)
Optional toppings: sour cream, extra cheddar, spring onion, hot sauce, crushed tortilla chips (or, who’s checking?)

So, How Do You Throw This Together?

Fire up your pot: Heat the oil in a big heavy-bottomed pot over medium heat. Once shimmering, toss in your onions and let them get soft (about 3–4 mins). I always let a few go golden for flavor; maybe it's just me?
Garlic & chicken time: Add the garlic, stir for a quick minute (don't let it burn, or you'll be sad), then in goes the chicken. Break it up with a spoon. It’ll look a bit weird at first, but keep stirring ‘til it’s not pink anymore. This is where I usually sneak a taste, just to check seasoning.
Apple and spice party: Tumble in your diced apple, and sprinkle over cumin, smoked paprika, cayenne, and some salt and pepper. Toss everything together and let it cook another 2–3 minutes—trust me, the apple will start to soften and it’ll smell unreal. If anyone walks in now, they’ll think you’re a chili wizard.
Beans & broth: Add beans and pour in the broth. Bring things to a gentle boil, then reduce to a simmer. Let it bubble away for 12–15 minutes, uncovered. You want it thick-ish. If it’s not, simmer longer (or, if you’re impatient like me, a tablespoon of instant mash thickens it right up; shh, don’t tell).
Cheddar finale: Take it off the heat, then stir in most of the cheddar (save some for topping). It’ll melt and get gooey—if it clumps, just keep stirring, or as my uncle says, give it a good talking to. Taste and add more salt/pepper if needed. Spoon it into bowls, heap your favorite toppings, and dig in.

A Few Notes (Discovered the Hard Way)

If you skip the smoky paprika, it kind of just tastes like regular chili with a stray apple, which is…not as fancy. I learned the hard way!
Cheese won’t melt smoothly if you add it too early; I ruined a whole pot being impatient. Add it off heat, trust me.
Oh, and apple size matters—a very big apple will overpower everything, small is better.

Let’s Get Creative: Variations That Sorta Worked (and Didn’t)

Tried tossing in sweetcorn—unexpectedly nice crunch.
Pulled pork instead of chicken—didn’t love it. Maybe too fatty?
Gouda instead of cheddar—tasted fine, but honestly, cheddar wins here. (Blue cheese was an experiment I would not repeat.)
Added a little cinnamon once out of curiosity—it got odd reviews. My advice? Maybe don’t.

About the Gear (or What I Use)

I usually grab my big Dutch oven because it holds the heat and doesn’t scorch the bottom. But any decent soup pot will work (once made it in my old non-stick saucepan, had to stir more but it was fine in a pinch). Don’t overthink it!

35-Minute White Cheddar Apple Chicken Chili You’ll Crave

Storage Stuff (But Don’t Expect Leftovers)

Pop any leftovers in a lidded container and stick in the fridge for up to 3 days. It gets even more tasty overnight—and thickens up—but honestly, in my house it's rare to have any left the next morning. You could freeze it, sure, but the apples go a tad mealy. If you’re OK with that, go ahead. I never bother, ‘cause we always finish it!

How I Like to Serve This (And You Probably Will Too)

I plop big ladlefuls into bowls, pile on extra cheddar, and toss a handful of crushed tortilla chips over the top. If I’m feeling civilized, a swirl of sour cream and fresh chopped spring onion. Sometimes we just grab hunks of crusty bread and scoop it right from the bowl (don’t tell my fancy friend Julia).

Lessons I Learned (Pro Tips, from My Goofs)

Don’t rush letting the chili simmer. I once tried to cheat it—turned out way watery.
Definitely wait to add the cheese at the end. Melted it early once, and the result looked like odd soup with stringy islands of cheddar. Not pretty.
Keep the apple pieces a bit chunky for best texture. Once tried to grate them—just disappeared into sweet mush. Not the move.

Wait, These Seem Like Honest FAQ Questions

Can I use rotisserie chicken? Oh, totally, in fact, I do this when I’m really in a rush. Just shred and toss it in after the onions/garlic, don’t bother browning much.
Is it spicy? Only if you want it! I go easy on the cayenne when my kid’s home. Add hot sauce at the table if you want extra punch.
What’s the best apple? Granny Smith for sure; once tried a Gala, but it wasn’t tangy enough for me. If you only have red apples, maybe cut back a bit—can get sweet quick.
Do I need white cheddar? Nope, but the sharp stuff does give it more oomph. Mild cheddar is kind of one-note here.
Gluten-free? Yep! Just check broth and toppings if you’re being careful (here’s a solid GF guidance page).
How to make it vegetarian? Swap in white beans or those fun chickpea chili tricks, skip the chicken, use veggie broth.
Can I double this? Absolutely, but use a bigger pot than you think—ask me how I know. (Spoiler: chili geyser.)

Quick side note—have you ever tried adding apple to regular chili? I haven’t met anyone else who does, but maybe it’s branching out in the chili world. Anyway, hope you give it a go! And if you do, message me with your weirdest substitution—I’m always here for a good kitchen story.

If you want to level up your chili-chomping game, this chili science deep dive is a fun (albeit nerdy) read. Now, where did I put my spoon...

35-Minute White Cheddar Apple Chicken Chili You’ll Crave