Adding chicken and greens makes this traditional winter staple a healthier option. Packed with flavor and spice, this easy-to-make recipe will warm you right up on a cold day… Enjoy!
Ingredients:
- 2 T olive oil
- 1 large onion, chopped
- 4 garlic cloves, minced
- 2 lbs. ground chicken
- 1 t salt, plus more for seasoning
- 2 T ground cumin
- 1 T fennel seed
- 1 T dried oregano
- 2 t chili powder
- 2 (15-ounce) cans cannellini or other white beans, rinsed and drained
- 1 bunch (1 lb) 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 t red pepper flakes
- freshly ground pepper to taste
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh flat-leaf parsley
Directions:
- In a large heavy-bottomed saucepan or Dutch oven, heat the olive oil over medium-high heat.
- Add the onion and cook until translucent, about 5 minutes.
- Add the garlic and cook until fragrant, about 30 seconds.
- Add the ground chicken, 1 t salt, cumin, fennel seed, oregano and chili powder.
- Cook, stirring frequently, until the chicken is cooked through, about 8 minutes.
- Sire the flour into the chicken mixture.
- Add the bean, Swiss chard and chicken stock. Bring the mixture to a simmer, scraping up the brown bits from the pan.
- Simmer for 55-60 minutes, until the liquid is reduced by 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 and sprinkle with Parmesan cheese and parsley.
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