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White Bean and Chicken Chili Recipe

White Bean and Chicken Chili
Source: foodnetwork

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
PREP TIME
8m
COOK TIME
1h15m
TOTAL TIME
1h23m
YIELD
4 to 6 servings

Instructions

  • 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.

Side Dishes

A recipe from foodnetwork

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