White Bean and Chicken Chili

Name: White Bean and Chicken Chili
Prep time: 8 min
Cook time: 1 h 15 min
Total time: 1 h 23 min
Cuisine: Mexican, Latin American, American, TexMex
Ingredients: 2 tablespoons olive oil; 1 onion; 4 garlic cloves; 2 pounds ground chicken; 1 teaspoon salt; 2 tablespoons ground cumin; 1 tablespoon fennel seeds; 1 tablespoon dried oregano; 2 teaspoons chili powder; 3 tablespoons flour; 2 (15 ounce) cannellini beans; 1 bunch swiss chard; 1.5 cups frozen corn; 4 cups low-sodium chicken stock; 0.25 teaspoon crushed red pepper flakes; freshly ground black pepper; 0.5 cup grated parmesan cheese; 0.25 cup flat-leaf parsley

2 steps

Prep:8minCook:1h 15min

To get yourself through the week, cook up a pot of Giada De Laurentiis' veggie-packed White Bean and Chicken Chili recipe from Giada at Home on Food Network.

Updated at: Thu, 17 Aug 2023 12:22:12 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories1274 kcal (64%)

Total Fat32.2 g (46%)

Carbs154.2 g (59%)

Sugars9.2 g (10%)

Protein100.4 g (201%)

Sodium1272 mg (64%)

Fiber57.9 g (207%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

2 tablespoonsolive oil

1onion

4garlic cloves

2 poundsground chicken

1 teaspoonsalt

2 tablespoonsground cumin

1 tablespoonfennel seeds

1 tablespoondried oregano

2 teaspoonschili powder

3 tablespoonsflour

2 x 15 ouncecannellini beans

1 bunchswiss chard

1 ½ cupsfrozen corn

4 cupslow-sodium chicken stock

¼ teaspooncrushed red pepper flakes

freshly ground black pepper

½ cupgrated parmesan cheese

¼ cupflat-leaf parsley

Instructions

Step 1

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.

Step 2

Ladle the chili into serving bowls. Sprinkle with the Parmesan cheese and chopped parsley.

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