Harvest Chicken Chili with Apples

Image of Harvest Chicken Chili with Apples Recipe

Total Time

35 minutes

Serving Size



  • 2 ribs celery, finely chopped
  • 4 cloves fresh garlic, finely chopped
  • 1 tablespoon canola oil
  • 2 boneless chicken fillets (about 1 lb)
  • 1 cup prediced yellow onions
  • 2 teaspoons chili powder
  • 1 teaspoon paprika
  • 1 teaspoon apple (or pumpkin) pie spice
  • ½ teaspoon kosher salt
  • 2 tablespoons flour
  • 2 (15.5-oz) cans reduced-sodium white (cannellini) beans, drained
  • 3 cups unsalted chicken (or vegetable) stock
  • 1 ½ cups apple cider (or apple juice)
  • 2 (3-oz) pouches multi-grain rice medley
  • 2 medium Golden Delicious apples


  1. Chop celery (1/2 cup) and garlic. Preheat large stockpot on medium-high 2–3 minutes. Place oil in pan, then add chicken; cook 2–3 minutes on each side or until browned.
  2. Remove chicken from pot; add onions, garlic, celery, chili powder, paprika, apple pie spice, and salt; cook and stir 2–3 minutes or until onions are tender. Stir in flour; cook 1 minute and return chicken to onion mixture.
  3. Reduce heat to low. Drain beans. Stir in stock, cider, beans, and rice (removed from bag); simmer 8–10 minutes, stirring occasionally, until rice is tender and chicken is 165°F. Remove chicken from pot; shred into small bite-size pieces, then return to pot.
  4. Cut apples into small cubes. Serve apples on top of chili.

Nutritional information

CALORIES (per ⅙ recipe) 350kcal; FAT 5.00g; SAT FAT 0.50g; TRANS FAT 0.00g; CHOL 40mg; SODIUM 340mg; CARB 51g; FIBER 8.00g; SUGARS 11g; PROTEIN 25g; CALC 6%; VIT A 8%; VIT C 4%; IRON 15%