Autumn Chicken & Apple Cider Chili

olive oil
4 celery stalks- chopped
4 garlic cloves- minced
2 bay leaves
1 medium yellow onion- chopped
1 tablespoon cornstarch
1 tablespoon chopped fresh sage
2 teaspoons chopped fresh thyme
Meat from 2 roasted/rotisserie chickens
1 (40 oz.) can & 1 (15.5 oz.) can Great Northern beans- rinsed and drained
3 cups chicken stock
2 cups apple cider
1 teaspoon chili powder
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/2 teaspoon paprika
1/4 teaspoon cayenne
chopped apples from for garnish - Maybe Cortland, Gala, Fuji, or Stayman

1.  Heat oil in large stockpot over medium-high heat. Add celery, garlic, bay leaves & onion.  Cook 4-6 minutes or until vegetables begin to soften, stirring occasionally. 
2.  Add cornstarch, sage & thyme.  Cook 1 minute, stirring constantly.
3.  Add chicken, beans, chicken stock, cider, chili powder, salt, pepper, paprika & cayenne. Simmer for 20-30 minutes, stirring frequently. 
4.  Serve chili garnished with chopped apples

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