White Bean and Chicken Chili
This recipe is absolutely full of flavor and comes out great every time. Dovetailing Tip: Use the 2 pounds of ground chicken that you cooked on day 2 for today’s chili.
Serving size: 4
Calories per serving: 507
2 tablespoons olive oil
1 large onion, chopped
4 garlic cloves, minced
2 pounds ground chicken
1 teaspoon salt, plus more for seasonings
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
11/2 cups frozen corn, thawed
4 cups low-sodium chicken stock
1/4 teaspoon crushed red pepper flakes
freshly ground black pepper for seasoning
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh flat-leaf parsley
Ladle the chili into serving bowls. Sprinkle with the Parmesan cheese and chopped parsley.
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.