A New Take on Chili
October 27, 2009
Back when I was on maternity leave and had tons of time to sit around and watch tv, I saw Giada make this recipe on her show. I’ve been thinking about it ever since and just waiting on the weather to cool off a little so that I could justify making it. We had some friends over last night to go to the annual Howl-a-ween event in our town where dogs dress up and go to the stores trick-or-treating, and I thought this would be a perfect meal to enjoy on a Fall evening. I think it turned out really well. It’s a bit lighter than a normal chili and has tons of great flavor. I made this in the crock pot so it would be ready for dinner last night and it worked really well. Give it a try sometime when you’re bored with your old chili recipe.
White Bean and Chicken Chili
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.
Source: Food Network