Heat olive oil in a large Dutch oven over medium heat. Add diced onion and diced apples. Sprinkle with chili powder and cumin. Sauté for 6–8 minutes until translucent.

Remove mixture from pot and set aside in a bowl.

In the same pot, add butter and melt. Whisk in flour to create a roux, cooking for 1 minute.

Gradually whisk in chicken broth and half & half, bringing it to a gentle simmer for 3–5 minutes until thickened.

Stir in the apple-onion mixture, chopped chicken, and drained beans. Cook on low for another 5 minutes.

Add shredded cheese and stir gently until melted into the chili.

Check thickness, adding more broth if necessary, until desired consistency is reached.

Serve hot, topped with optional garnishes.