White Bean and Apple Chili

In 'Make it Fast, Cook it Slow' by Stephanie O'Day; mild

• Ready In: 8 hrs 30 mins
• Serves: 6-8

Ingredients

• 3  tablespoons butter
• 2 (15 ounce) cans white beans, rinsed and drained
• 1  onion, chopped
• 2  green apples, cut in tiny chunks
• 3  garlic cloves, minced
• 2  teaspoons chili powder
• 1⁄2 teaspoon dried thyme
• 1  teaspoon ground cumin
• 1⁄4 teaspoon kosher salt
• 1⁄4 teaspoon black pepper
• 3  cups chicken broth or 3  cups vegetable broth
• 1⁄2 cup plain nonfat yogurt
• 1⁄2 cup  shredded sharp cheddar cheese

Directions

1. Use a 5-quart slow cooker; put the butter in the stoneware; dump in the beans.
2. Add in the onion and apple; add the garlic, chili powder, thyme, cumin, salt, and pepper; pour in the broth.
3. Stir in the yogurt; cover and cook on LOW for 8 hours, or on high for 4-5 hours.
4. The chili is done when the onion has softened and the flavors have melded.
5. Stir in the cheddar cheese before serving; serve with cornbread.