Tuscan Chicken & White Bean Chili
2 T olive oil
1 large onion, chopped
4 garlic cloves, minced
2 lbs. ground chicken
1 teaspoon salt, plus more for seasoning
2 T ground cumin
1 T fennel seeds
1 T dried oregano
2 teaspoons chili powder
3 T 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 cups frozen corn, thawed
4 cups low-sodium chicken stock
1/4 teaspoon crushed red pepper flakes
freshly ground black pepper, to taste
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 about 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.
Sprinkle parmesan cheese and chopped parsley over each serving.
Serves 4 to 6
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