Apple Corn Chili

whatscooking.fns.usda.gov

Carol Pecor

2 tablespoons olive oil (divided)

8 ounces boneless, skinless chicken breast (cut to ½" cubes)

1 medium onion (chopped)

2 cloves garlic (minced)

1 15.2 oz can yellow corn (no-salt-added, drained)

2 red apples, such as Braeburn, Empire, or Fuji (chopped, skin on)

½ tablespoon ground cumin

⅛ teaspoon cayenne pepper (if desired)

1 can 15 oz. can black beans (no-salt-added, drained and rinsed)

4 ½ ounces can diced green chiles (drained)

2 teaspoons chicken bouillon (sodium-free)

2 cups water

subheading: Topping:

¼ cup sour cream (reduced-fat)

¼ cup fresh, chopped cilantro (if desired)

Directions at whatscooking.fns.usda.gov

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