Chicken & Apple Cider Chili

• 1-1/2 tablespoons 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 or rotisserie chickens
• 55 ounces 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 pepper
• Chopped apples, for garnish (optional)

1. Heat oil in large stockpot over medium-high heat. Add celery, garlic, bay leaves and onion; cook 4 to 6 minutes or until vegetables begin to soften, stirring occasionally. Add cornstarch, sage and thyme; cook 1 minute, stirring constantly.
2. Add chicken, beans, chicken stock, cider, chili powder, salt, pepper, paprika and cayenne. Bring to a simmer; simmer 10 minutes, stirring frequently. Transfer to a slow cooker and cook on low 8 hours or on high 4 hours.
3. Serve chili garnished with chopped apples, if desired.

olive oil, celery stalks, garlic, bay leaves, yellow onion, cornstarch, fresh sage, thyme, rotisserie chickens, beans, chicken stock, apple cider, chili powder, kosher salt, ground black pepper, paprika, cayenne pepper, apples

Taken from food52.com/recipes/26560-chicken-apple-cider-chili (may not work)