Photo: White Bean and Chicken Chili Recipe
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
- 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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By colleennolanhelwig
Denville, NJ
on February 08, 2012
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Chili was very good but will probably not make again. I did not add fennel seeds but I did add some crushed Italian tomatoes. My husband didn't like the fresh parsley on top so I would add to the chili the last 5 minutes. Parmesan was a nice change from Mexican chili. I would recommend it to a friend just think I will personally stick to a more Mexican type chili.
By kentfoodlover
on February 07, 2012
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I made a double batch of this recipe and took it to a meeting. Everyone there raved about it. I am not usually a fan of fennel, and don't usually care for corn in soup. However, I made the recipe exactly as the recipe said.It was amazingly flavorful and I wouldn't have known there was fennel in it. I'd leave it in and the corn, too. What a delightful combination of flavors. I will definitely make it again!
By dreaxoxo
Ontario, CA
on February 07, 2012
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Made this on Sunday then stored in the fridge and had it for dinner last night. It was delicious. I, too, omitted the fennel seeds since my fiance & I are not fans. Also added a little more of each spice as well. It was soooo delicious! Can't wait to have leftovers tonight. Since the chili has thickened up instead of adding more stock I think i'll leave it as is & serve it with tortilla chips & lots of shredded cheese kind of like chicken nachos. Mmmmm! This receipe is definitely a keeper!!
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