White Bean and Chicken Chili

Serves 0

Julie Burks

A “souped up” version of my simple white chicken chili.

ingredients

2 tbsp olive oil
1 large onion, chopped
4 garlic cloves, minced
2 lbs ground chicken
1 tsp salt, plus more for seasoning
2 tbsp ground cumin
1 tbsp fennel seeds
1 tbsp dried oregano
2 tsp chili powder
3 tbsp flour
2 (15 oz cans) cannellini or other white beans, rinsed and drained
1 bunch (about 1 lb) Swiss chard, stems removed, leaves chopped into 1-inch pieces
1 1/2 c frozen corn, thawed
4 c low sodium chicken broth
1/4 tsp crushed red pepper flakes
freshly ground black pepper for seasoning
1/2 c grated Parmesan cheese
1/4 c chopped fresh flat-leaf parsley

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. Add the ground chicken, 1 tsp 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.
2
Ladle the chili into serving bowls. Sprinkle with the Parmesan cheese and chopped parsley.