Author Notes
Nobody knew the secret ingredient in this chili was apple cider until I mentioned it, but I think the cider, along with the fall herbs, added a unique depth of flavor to a basic chicken chili. —foxeslovelemons
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Ingredients
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1-1/2 tablespoons
olive oil
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4
celery stalks, chopped
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4
garlic cloves, minced
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2
bay leaves
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1
medium yellow onion, chopped
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1 tablespoon
cornstarch
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1 tablespoon
chopped fresh sage
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2 teaspoons
chopped fresh thyme
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Meat from 2 roasted or rotisserie chickens
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55 ounces
Great Northern beans, rinsed and drained
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3 cups
chicken stock
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2 cups
apple cider
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1 teaspoon
chili powder
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1 teaspoon
kosher salt
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1/2 teaspoon
ground black pepper
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1/2 teaspoon
paprika
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1/4 teaspoon
cayenne pepper
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Chopped apples, for garnish (optional)
Directions
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Heat oil in large stockpot over medium-high heat. Add celery, garlic, bay leaves and onion; cook 4 to 6 minutes or until vegetables begin to soften, stirring occasionally. Add cornstarch, sage and thyme; cook 1 minute, stirring constantly.
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Add chicken, beans, chicken stock, cider, chili powder, salt, pepper, paprika and cayenne. Bring to a simmer; simmer 10 minutes, stirring frequently. Transfer to a slow cooker and cook on low 8 hours or on high 4 hours.
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Serve chili garnished with chopped apples, if desired.
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