Although Mother Nature is giving us a reprieve from the rain and cooler weather today here in Western Washington (it is going to be 78 yessssss). The temp has definitely dropped enough to let us know Fall is on it’s way. I know I complained a bit about it, but that is just because we had maybe a month of Summer this year and I didn’t want to let go off it. However, with the drop in temperature, my love for Fall soups, stews, chowders, and chili is in high gear. I just have to balance them out so my family doesn’t get burned out on them. I think I seriously could eat them every night, but that is just me.
This is a recipe by Giada De Laurentiis that I have made a few times in the past. I love it, it is tasty and very healthy, and the big plus is my FAMILY likes it. What? My family, the WHOLE family actually likes something and it turns out it is healthy? Ya, I know, I was shocked!! Usually I have one straggler that just can’t jump on board with the rest of us. But there really is nothing to dislike about this chili.
I changed is the amount of chicken stock it calls for. With only 2 cups the chili cooks down too much in my mind and wont serve 6 people, which is what I needed to feed. So I added a couple extra cups. But if you are only feeding 4, or less, and like your chili super thick I would stick to the original recipe. I also more red pepper flakes just because I like a bit of heat
White Chicken Chili
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
1 1/2 cup frozen corn, thawed
4 (to 5) cups low sodium chicken stock (add the extra cup if the chili gets to thick)
1/4 teaspoon crushed red pepper flakes (I used a full teaspoon)
Freshly ground black pepper for seasoning
Grated Parmesan cheese for garnish
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 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, scrapping up the browned bits that cling to the bottom of the pan with a wooden spoon. Simmer for 55 to 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.