Makes: 4 servings

Apple Corn Chili

For those who like to combine and experiment with different flavors, this recipe will delight you.


  • 2 tablespoons olive oil (divided)
  • 8 ounces of chicken breasts. Skinless and boneless (cut into medium cubes)
  • 1 medium onion (chopped)
  • 2 garlic cloves (ground)
    1-15.2ounces canned corn (unsalted, drained)
  • 2 red apples (chopped, peeled)
  • 1/2 tablespoons of ground cumin
  • 1/8 teaspoons cayenne pepper (optional)
  • 1-15 oz. Canned black beans (unsalted, drained and washed)
  • 4 1/2 ounces diced green chilies
  • 2 cups of water
Serving Size: 1/4 of recipe
Total Fat11 g
Saturated Fat3 g
Cholesterol35 mg
Sodium140 mg
Total Carbohydrate9 g
Dietary Fiber9 g
Total Sugars15 g
Added Sugars included0 g
Protein20 g


  1. In a stockpot, heat 1 tbsp. olive oil; add chicken and brown (about 5 minutes). Remove chicken from pan.
  2. Heat remaining olive oil in same pot; add onions and garlic and sauté until soft.
  3. Add corn and sauté until golden brown. Add apple, cumin, and cayenne pepper (if desired); cook about 3-4 minutes. Let cool about 5 minutes.
  4. Set aside about 1 cup of mixture. Purée remainder in food processor or blender, adding a portion of water, if needed, and return to pot.
  5. Add browned chicken, black beans, chiles, and water. Bring to boil and simmer about 15 minutes. Chicken should be cooked to 165 ºF.6.
  6. To serve, ladle soup in bowls and top with non-puréed portion of apple corn mixture.

Source: recipe/apple corn chili

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