Giada’s White Bean Chili


Best White Bean Chicken Chili

This just may be the best White Bean Chili I’ve ever had – EVER!

The odd combination of the flavors march right up the aisle, all the way to the altar, and to everyone’s surprise, and without much ceremony, join in holy matrimony.

Giada served this up a couple of months ago on Giada at Home.  I went to, bookmarked the recipe and vowed to give it a try. First of all, I’ve never seen chard in a White Chili recipe, nor have I seen Parmesan Cheese.  But they seemed happy, so who am I to judge.   2nd of all,  Chard is about the most beautiful vegetable to prepare.  Those deep rich green leaves with the red veins and those luscious colored stalks.  It just makes me feel good about adding it.   I think my New Year’s Resolution might be to get to know Chard a bit better.   Plus I must say that this Fall I froze a lot of delicious fresh Colorado sweet corn, cutting the kernels off the cob and saving them for special occasions such as this.   The only thing I changed with this recipe was to garnish with cilantro instead of parsley.  Yum either way.  Enjoy!

Giada's White Bean Chili
Prep time
Cook time
Total time
Fabulous soup.
Recipe type: Entree
  • 2 Tbs olive oil
  • 1 large onion, chopped
  • 4 garlic cloves, minced
  • 2 lbs ground chicken
  • 1 tsp salt, plus more for seasoning
  • 2 Tbs ground cumin
  • 1 Tbs fennel seeds
  • 1 Tbs dried oregano
  • 2 tsp chili powder
  • 3 Tbs 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
  • 1½ cups frozen corn, thawed
  • 4 cups low-sodium chicken stock
  • ¼ tsp crushed red pepper flakes
  • Freshly ground black pepper for seasoning
  • ½ cup grated Parmesan cheese
  • ¼ cup 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.
  2. 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.
  3. 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.
  4. Simmer for 55-60 minutes until the liquid has reduced by about half and the chili has thickened.
  5. Add the red pepper flakes and simmer for another 10 minutes. Season with salt and pepper, to taste.
  6. Ladle the chili into serving bowls. Sprinkle with the Parmesan cheese and chopped parsley.

Giada’s White Bean Chili…It’s What’s For Dinner

On this day..

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  1. says

    This sounds so good – I love the spices. Chard grows well up here in Montana and I usually freeze some at the end of summer. What a great winter use. I am adding this to my soup recipes. Very nice post – you made me grin (as usual).

  2. buffalo dick says

    I make a Wicked White Chili that has 4 1st place trophies, and was in the local( not a chili cook off either!) newspaper for third in a city wide cook off.. If you want the recipe, E-mail me! Key ingredients- cooked cubed chix breast, sweet Italian sausage, Jalapenos, and Alfredo sauce..

  3. says

    That sounds like a great “black and white” chili. Whenever I hear chard, all I can think about is the move Zulu! because one of the main characters was Lt. Chard. He wasn’t Swiss though, he was Welsh 😉

  4. says

    I never would have thought to make an Italian version of chili, but I trust Giada implicitly. And you. These pictures are beautiful! What a great presentation.

  5. says

    ‘I don’t own a Panini press, but I do own a grill pan and a brick.’

    The best sentence I have ever read on a food blog! You have put a smile on my face :)


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