Prep 30 mins
Cook 50 mins
Recipe from Giada De Laurentiis, I'm just trying it out for the first time on a Wednesday evening. Prep was easy and the chili is hearty but still light. To the original recipe, I added an extra can of white beans (making it 3 total), and instead of using frozen corn, I just used 4 whole ears left over from the weekend (and cut the corn off the cob). In the future I will definitely use frozen corn - probably 1 1/2 cups. I might also play with a squeeze of lime or just one can of diced tomatoes... I do have a hard time NOT putting tomatoes in, even though that's the point of white chili!
- 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 3 (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
- 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.