Dinner

White Cheddar Apple Chicken Chili Recipe

ByHailey Reed January 10, 2026January 10, 2026

Introduction

This White Cheddar Apple Chili offers a unique twist on classic chili by combining savory chicken and beans with the crisp sweetness of tart apples. Creamy white cheddar cheese melts into the dish, creating a comforting and flavorful meal perfect for cozy evenings.

A white bowl holds a layered dish starting with shredded white chicken mixed with beige white beans and small cubes of pale green vegetables, covered with a light sauce that adds moisture and makes the ingredients shine. On top, a small pile of pale yellow shredded cheese sits in the center, contrasting slightly with the softer textures below. The dish rests on a white marbled surface, enhancing the clean, fresh feeling of the meal. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups cooked shredded chicken
1 can (15 oz) white beans, drained and rinsed
1 cup shredded white cheddar cheese
1 medium onion, chopped
1 tart apple (e.g. Granny Smith), diced
1 cup chicken broth
1 tablespoon olive oil
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper

Instructions

Step 1: Heat olive oil in a large pot over medium heat. Add chopped onion and sauté for 3 to 4 minutes until softened and translucent.
Step 2: Add diced apple to the pot and cook for 2 minutes until slightly tender.
Step 3: Stir in shredded chicken, white beans, chili powder, cumin, garlic powder, salt, and black pepper. Mix well to combine all flavors.
Step 4: Pour in chicken broth and bring the mixture to a gentle simmer. Reduce heat to low, cover, and simmer for 15 to 20 minutes to develop flavor.
Step 5: Stir shredded white cheddar cheese into the chili until fully melted and creamy. Taste and adjust seasoning as needed.
Step 6: Ladle the chili into bowls and serve hot. Optionally, garnish with extra shredded cheddar, diced apples, or chopped cilantro.

Tips & Variations

For extra depth, add a pinch of smoked paprika or a dash of hot sauce to give the chili a smoky or spicy kick.
If you prefer a vegetarian version, replace chicken with extra beans or cooked lentils and use vegetable broth.
Using a tart apple like Granny Smith balances the chili’s richness, but you can experiment with other crisp apples for a different flavor.
Serve with crusty bread or over rice for a more filling meal.

Storage

Store leftover chili in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to keep the cheese creamy. If the chili thickens too much upon reheating, add a splash of chicken broth or water to loosen it.

How to Serve

The dish is served in a white bowl filled with several layers. The bottom layer shows a light, slightly thick sauce with a pale green tint, mixed with chunks of shredded white chicken and small white beans scattered throughout. Mixed in are small greenish cubes, possibly vegetables, adding texture and color contrast. On top of this mixture is a modest pile of shredded white cheese, placed in the center, providing a creamy texture against the savory ingredients beneath. The whole dish rests on a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cheese?

Yes, you can substitute white cheddar with Monterey Jack, mozzarella, or a mild cheese that melts well. Each will give a slightly different flavor and texture.

Is it possible to make this chili ahead of time?

Absolutely. In fact, the flavors deepen when the chili sits for a few hours or overnight. Prepare it in advance and simply reheat before serving.

Hailey Reed