White Bean and Chicken Chili
If you are looking for a different twist for a chili cook-off, this white bean and chicken recipe is a sure-fire winner!
Author: Giada De Laurentiis
- 2 tbsp olive oil
- 1 large onion, chopped
- 4 garlic cloves, minced
- 2 lb ground chicken
- 1 tsp salt, plus more for seasoning
- 2 tbsp ground cumin
- 1 tbsp fennel seeds
- 1 tbsp dried oregano
- 2 tsp chili powder
- 3 tbsp flour
- 2 15 oz cans cannellini or other white beans, rinsed and drained
- 1 bunch (about 1 lb) swiss chard, stems removed, leaves chopped into 1 inch pieces
- 1½ cups frozen corn, thawed
- 4 cups low-sodium chicken stock
- ¼ tsp crushed red pepper flakes
- freshly ground black pepper for seasoning
- ½ cup grated parmesan cheese
- ¼ cup chopped fresh flat-leaf parsley
- In a large heavy-bottomed saucepan or dutch oven, heat the oil over medium-high heat.
- Add the onion and cook until translucent, about 5 minutes. Add the garlic and cook for 30 seconds. Add the ground chicken, 1 teaspoon salt, cumin, fennel seeds, oregano, and chili powder. Cook, stirring frequently, until the chicken is cooked through, about 8 minutes.
- Stir the flour into the chicken mixture. Add the beans, Swiss chard, corn, and chicken stock. Bring the mixture to a simmer, scraping up the brown bits that cling to the bottom of the pan with a wooden spoon.
- Simmer for 55 to 60 minutes until the liquid has reduced by about half and the chili has thickened.
- Add the red pepper flakes and simmer for another 10 minutes. Season with salt and pepper, to taste.
- Ladle the chili into serving bowls. Sprinkle with the parmesan cheese and chopped parsley.