White Bean and Chicken Chili

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Step 1

Using a large heavy-bottomed saucepan or Dutch oven, heat the olive oil over medium-high heat.

Step 2

Add the onion and cook until translucent, for about 4 to 5 minutes. Add the garlic and cook for 30 seconds.

Step 3

Add the diced zucchini and the bell peppers and season with the cumin, oregano, chili powder, and season with salt and pepper. Cook, stirring frequently, for about 4 to 5 minutes. Add the beans, Swiss chard, corn, and chicken stock.

Step 4

Bring the mixture to a boil and then turn the heat down low to a simmer for about 20 to 30 minutes, or until some of the liquid has reduced.

Step 5

Add the shredded rotisserie chicken and red pepper flakes (if using) and simmer for another 5 to 10 minutes. Season with more salt and pepper, to taste.

Step 6

Garnish with chopped parsley and serve.