Giada's Ground Chicken Chili with White Beans

The best white bean chili recipe

Cuisine Italian

Prep Time 30

Cook Time 1

Total Time 1 30

Servings

Calories 201kcal

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 cannellini or other white beans 15-ounce cans, rinsed and drained
1 bunch Swiss chard about 1 pound, stems removed, leaves chopped into 1-inch pieces
1 1/2 cups frozen corn thawed
4 cups low-sodium chicken stock
1/4 teaspoons crushed red pepper flakes
Freshly ground black pepper for seasoning
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh flat-leaf parsley

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.