Chicken & White Bean Chili
Food
Audio By Carbonatix
By Aimee McCullough, editor in chief
Chicken and white bean chili
**adapted from Giada De Laurentiis
- 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.
