Chicken & White Bean Chili

Food

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Chicken and white bean chili

**adapted from Giada De Laurentiis

Ingredients: 

• 2 tablespoons olive oil
• 1 large onion, chopped
• 4 garlic cloves, minced
• 2 pounds ground chicken (you can also use turkey)
• 1 tablespoon salt, plus more for seasoning
• 2 tablespoons ground cumin
• 1 tablespoon fennel seeds
• 1 tablespoon dried oregano
• 2 teaspoons chili powder
• 3 tablespoons flour
• 2 15-oz cans cannellini or other white beans, rinsed and drained
• 1 bunch (about 1 pound) Swiss chard, stems removed, leaves chopped into 1-inch pieces
• 11/2 cups frozen corn
• 4 cups low-sodium chicken stock
• 1/4 teaspoon crushed red pepper flakes
• Freshly ground black pepper for seasoning
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped fresh flat-leaf parsley

A few notes on making this: 

• You can use turkey if preferred, or if you can’t find ground chicken
• If using low sodium chicken stock, you may need a bit more salt than if using regular. Taste along the way to check saltiness.
• Serve with cornbread or tortilla chips on the side for dipping
• This will thicken as it cooks—it’s even better the second day. 

Directions:

• 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 tablespoon 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 55-60 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.