White Bean and Chicken Chili | Recipes

Make this for dinner.  It’s now one of my favorite meals.  We had this at a friend’s house for Superbowl, and I made it later in the week.  This recipe is from Giada De Laurentiis and I will post the recipe at the end.

You will need these ingredients.

Because we keep things in stock in our kitchen (you can read about that here) I only had to buy the ground chicken and cannellini beans.  Oh and the spinach.

Cook the onion and garlic in a large pot/dutch oven, until cooked.  Add the chicken and spices, cook until done.

Add flour.  Stir in beans, spinach (the recipe calls for Swiss chard, we like spinach), corn and chicken stock.

Simmer for about an hour.  the liquid will reduce and it will thicken.  Add red pepper flakes and any more salt/pepper.  Simmer another 10 minutes.

Serve with Parmesan cheese.  (the Parmesan cheese was excellent with this…)

Make this, and then let me know how you liked it!

Ingredients

  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 4 garlic cloves, minced
  • 2 pounds ground chicken
  • 1 teaspoon 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-ounce cans) cannellini or other white beans, rinsed and drained
  • 1 bunch (about 1 pound) Swiss chard, stems removed, leaves chopped into 1-inch pieces  (we used spinach)
  • 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

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 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.

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