This quick-fixing chili, with a base of sauteed, pureed red apples and yellow corn, is so thick and flavorful that you'd never know it's low in fat and sodium.
Instructions
In a stockpot, heat 1 Tbsp olive oil; add chicken and brown (about 5 minutes). Remove chicken from pan. Heat remaining olive oil in same pot; add onions and garlic and saute until soft. Add corn and saute until golden brown. Add apple, cumin, and cayenne pepper (if desired); cook about 3-4 minutes. Let cool about 5 minutes. Set aside about 1 cup of the mixture. Puree remainder in food processor or blender, adding a portion of the water, if needed, and return to pot. Add browned chicken, black beans, chiles, bouillon, and water. Bring to boil and simmer about 15 minutes. To serve, ladle soup in bowls and top with non-pureed portion of apple corn mixture.
Credit:
U.S. Apple Association
