Simple, rustic and an absolute crowd pleaser.
Directions for: White Bean and Chicken Chili
Ingredients
2 Tbsp olive oil
1 large onion, chopped
4 cloves garlic, minced
2 lb(s) 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
1 cups frozen corn, thawed
4 cups low-sodium chicken stock
tsp crushed red pepper flakes
Freshly ground black pepper for seasoning
cup grated Parmesan cheese
cup chopped flat-leaf parsley
Directions
1. 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 55-60 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.
2. Ladle the chili into serving bowls. Sprinkle with the Parmesan cheese and chopped parsley.
See more: Chicken, Lunch, Dinner, Beans, Comfort Food, Italian, Vegetables