Monday, January 31, 2011

#114 :: White Bean and Chicken Chili

It's been quite a while since we tried out some new recipes. Jamie was on vacation from work this week, so while he was home we had a chance to spend some time in the kitchen. We caught a show on Food Network with this chili and immediately went out to the store to buy a few things so we could make it. It's definitely something we're going to make regularly through the chilly winter months!


  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 4 garlic cloves, minced
  • 2 pounds ground chicken (we used diced chicken breasts instead of ground chicken)
  • 1 teaspoon salt, plus more for seasoning
  • 2 tablespoons ground cumin
  • 1 tablespoon fennel seeds (we omitted these because I don't like them)
  • 1 tablespoon dried oregano
  • 2 teaspoons chili powder
  • 3 tablespoons flour
  • 2 (15-ounce cans) cannellini or other white beans, rinsed and drained (we used Great Northern beans)
  • 1 bunch (about 1 pound) Swiss chard, stems removed, leaves chopped into 1-inch pieces
  • 11/2 cups frozen corn, thawed
  • 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


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.

Ladle the chili into serving bowls. Sprinkle with the Parmesan cheese and chopped parsley.

Optional: Serve with Cheddar and Scallion Bread

Makes 4-6 servings (we considered it 4 servings)

Recipe from Giada at Home on Food Network

Rating: 5 out of 5 stars!

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