Nothing’s tastier on a fall day than soup or stew. During a lovely visit from my in-laws, I picked this recipe from the September issue of Rachael Ray’s magazine. It makes a pretty big batch, but it goes quickly! The guys both took plenty of seconds.

The unique thing about this chili is the addition of the apples, and the cheese that gets mixed in right before serving. It makes the chili so creamy and satisfying.

Rachael Ray’s Creamy Chicken Apple Chili
-serves 8
-15 minutes, prep time
-20 minutes, cook time

1/4 cup extra-virgin olive oil
2 lbs chicken tenders, cut into 1/2 inch thick slices
4 teaspoons chili powder
2 teaspoons cumin
salt and pepper
2 apples, cut into 1/2 inch cubes
1 onion, chopped
4 tablespoons butter (i used margarine)
1/4 cup flour
2 cups chicken broth
3/4 cup milk (skim is fine)
Two 15oz cans pinto or white beans, rinsed
2 cups shredded monterey jack cheese (about 8 oz)

Toasted tortillas or warm rolls for serving
Chopped scallions for garnish

1. In a large Dutch oven, heat 2 tablespoons olive oil over medium-high heat. Add the chicken, chili powder and cumin. Season with salt and pepper and cook, stirring, for five minutes; transfer to a bowl.

2. In the same pot, heat the remaining 2 tablespoons olive oil. Add the apples and onion and cook, stirring, until softened, six minutes; add to the chicken.

3. In the same pot, melt the butter over medium-low heat. Whisk in the flour for one minute; whisk in the chicken broth and milk until thickened, three minutes. Stir in the chicken-apple mixture and beans, bring to a simmer, then stir in the cheese. Serve with the tortillas or rolls an the scallions.

Makes about 9 cups. (about 330 calories per cup)