White Bean and Chicken Chili

Name: White Bean and Chicken Chili
Total time: 4980 s
Yield: 4-6 servings
Cuisine: American
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; 1 1/2 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

Ruby’s Kitchen @cook_107936012

Bronx, NYC

From Chef Giada De Laurentiis

Ruby’s Kitchen @cook_107936012

Bronx, NYC

From Chef Giada De Laurentiis

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Ingredients

1 hour 23 minutes

4-6 servings

2 tablespoonsolive oil
1large onion, chopped
4garlic cloves (minced)
2 poundsground chicken
1 teaspoonsalt, plus more for seasoning
2 tablespoonsground cumin
1 tablespoonfennel seeds
1 tablespoondried oregano
2 teaspoonschili powder
3 tablespoonsflour
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
1 1/2 cupsfrozen corn, thawed
4 cupslow-sodium chicken stock
1/4 teaspooncrushed red pepper flakes
Freshly ground black pepper for seasoning
1/2 cupgrated Parmesan cheese
1/4 cupchopped fresh flat-leaf parsley

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Steps

1 hour 23 minutes

1

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.
2

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.
3

Stir the flour into the chicken mixture. Add the beans, Swiss chard, corn, and chicken stock.
4

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.