Main Ingredients

• 1 lb chicken breast, diced (Use evenly sized pieces so they cook through at the same time.)
• 1 cup white cheddar cheese, shredded (Freshly shred your cheese from a block for smoother melting and better flavor.)
• 2 cups apples, peeled and diced (Choose a firm apple like Fuji or Honeycrisp so they hold some texture after simmering.)
• 1 onion, chopped (Yellow onions give a nice balance of sweet and savory once softened.)
• 3 cloves garlic, minced (Mince garlic finely and add it early with the onion for a mild base, or add later for a stronger punch.)
• 1 can (15 oz) cannellini beans, drained and rinsed (Rinsing beans removes excess sodium and keeps the broth cleaner.)
• 4 cups chicken broth (Use low-sodium broth so you can control salt more easily as you finish the chili.)
• 1 tsp ground cumin (Toast cumin briefly in the pot with the onion for a deeper aroma.)
• 1 tsp chili powder (Use mild chili powder for family palates, or swap for a smoky chipotle powder if you prefer heat.)
• Salt and pepper to taste (Start with a little; you can always add more after simmering.)
• Olive oil for cooking (A mild olive oil works well. Use just enough for a light sauté so the pot does not stick.)