White Bean and Chicken Chili With Corn and Greens
- Ready In:
- 1hr 20mins
- Ingredients:
- 18
- Serves:
-
6
ingredients
- 2 tablespoons olive oil
- 1 large onion, chopped
- 5 garlic cloves, minced
- 2 lbs ground chicken breast
- 1 teaspoon salt, plus more for seasoning
- 2 tablespoons ground cumin
- 1 tablespoon fennel seed
- 1 tablespoon dried oregano
- 1 tablespoon chili powder
- 3 tablespoons flour
- 3 (15 ounce) cans cannellini or (15 ounce) cans white kidney beans, rinsed and drained
- 1 bunch swiss chard, stems removed, leaves chopped into 1-inch pieces (about 1 lb.)
- 4 ears corn, cut off the cob
- 4 cups low sodium chicken broth
- 1⁄4 teaspoon crushed red pepper flakes
- black pepper, for seasoning
- 1⁄2 cup parmesan cheese, grated
- 1⁄4 cup fresh flat leaf parsley
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 teaspoons 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 parsely.
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