Harvest Chicken Chili with Apples

Ingredients

• 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

Steps

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.