White Bean Chicken Chili
January 21, 2023 • 0 comments
This is a classic dish with a unique twist to add warmth and nourishment to you and yours in the cold winter months. The white beans and chicken pair nicely for a lighter and creamier version of an original family favorite.
- Prep Time:
- Cook Time:
- Servings: 4-6
Ingredients
- (2 Tbsp.) Olive Oil
- (1 Large, Chopped) Onion
- (4 Cloves, Minced) Garlic
- (2 lbs.) Ground Chicken
- (1 Tsp.) Salt, plus more for seasoning
- (2 Tbsp.) Ground Cumin
- (1 Tbsp.) Fennel Seeds, optional
- (1 Tbsp.) Dried Oregano
- (2 Tsp.) Chili Powder
- (3 Tbsp.) Flour
- (2 (15-oz. cans)) Cannellini or Navy Beans, rinsed and drained
- (Half Bag (4 oz)) Frozen Kale
- (1.5 cups) Frozen Corn, thawed
- (4 Cups) Pastured Chicken Broth
- (1/4 Tsp.) Crushed Red Pepper Flakes
- (To Taste) Freshly Ground Black Pepper
- (1/2 Cup) Grated Parmesan Cheese
- (1/4 Cup Chopped) Fresh Parsley
Directions
- 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, kale, 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.
