Giada's Ground Chicken Chili with White Beans

Giada's Ground Chicken Chili with White Beans

This unique ground chicken chili will become a family favorite. This is no ordinary chicken and white bean chili recipe. Made very special with Swiss chard and plenty of Italian flavors, the combination makes one great bowl of soup.

Course Soup, Stews and Chilis

Cuisine Italian

Prep Time 30

Cook Time 1

Total Time 1 30

Servings

Calories 201kcal

Author Lea Ann Brown

Ingredients

2 Tablespoons Neutral Oil canola or vegetable oil
1 large onion chopped, about 1.5 cups
4 garlic cloves minced
2 pounds ground chicken
1 teaspoon Kosher 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 ½ cups frozen corn thawed
4 cups Chicken Broth
¼ teaspoons crushed red pepper flakes
Freshly ground black pepper for seasoning
½ cup grated Parmesan cheese
¼ cup chopped fresh flat-leaf parsley

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.

Notes

Tips for Success:

When using canned beans, always drain and rinse to remove the starchy liquid and any unwanted sodium that may alter the flavor of the recipe.

When adding the fennel and oregano, use the palms of your hands to rub them and break them down. This will allow more of their pure flavor to infuse the soup.

When cooking the ground chicken, use a wooden spoon to stir and break apart the chicken. Doing so will allow the spices and seasonings to evenly flavor the dish.

Nutrition