1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook until softened and translucent, about 5 minutes. This step always reminds me of my grandma’s kitchen—the smell of onions cooking was like a warm hug.
2. Add the minced garlic and cook for another 1 minute until fragrant. Be careful not to let it burn; garlic can turn bitter quickly.
3. Increase the heat to medium-high and add the chicken pieces. Season with salt and pepper. Cook, stirring occasionally, until the chicken is browned on the outside but not fully cooked through, about 5-7 minutes.
4. Stir in the diced apples and red bell pepper. The apples bring a wonderful sweetness that balances the spices, and the bell pepper adds a fresh crunch. Cook for 3-4 minutes until the apples start to soften.
5. Add the chili powder, cumin, smoked paprika, and cayenne pepper if using. Stir well to coat the chicken and apples in the spices. This is where the magic happens—those spices meld together to create that signature chili warmth with a twist.
6. Pour in the diced tomatoes with their juices, the black beans, and chicken broth. Stir everything together, scraping up any browned bits from the bottom of the pot.
7. Bring the chili to a gentle boil, then reduce the heat to low. Cover and simmer for 25-30 minutes, stirring occasionally. This slow simmer lets all the flavors meld beautifully, and the chicken becomes tender and juicy.
8. Taste and adjust seasoning with more salt, pepper, or chili powder as needed. Just before serving, sprinkle with fresh cilantro or parsley for a burst of color and brightness.

One of my favorite things about this recipe is how it fills the house with a scent that feels like a warm blanket. It’s the kind of meal that invites everyone to slow down and savor—not just the food, but the time together.