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White bean and chicken chilli

  • 4servings
  • 75minutes

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Source: www.foodnetworktv.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9, B12, C, E, P
MineralsZinc, Natrium, Fluorine, Chromium, Silicon, Calcium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tbsp olive oil

  2. 1 large onion, chopped

  3. 4 garlic cloves, minced

  4. 900g chicken mince

  5. 1 tsp salt, plus more for seasoning

  6. 2 tbsp ground cumin

  7. 1 tbsp fennel seeds

  8. 15g dried oregano

  9. 2 tsp chilli powder

  10. 3 tbsp plain flour

  11. 2 (425g tins) cannellini or other white bean, rinsed and drained

  12. 1 bunch (about 450g) Swiss chard, stems removed, leaves chopped into 3-cm pieces

  13. 340g frozen corn, thawed

  14. 900ml low-sodium chicken stock

  15. Freshly ground black pepper for seasoning

  16. 110g grated Parmesan cheese

  17. 60g chopped fresh flat-leaf parsley

Instructions Jump to Ingredients ↑

  1. White bean and chicken chilli 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 chicken mince, 1 teaspoon salt, cumin, fennel seeds, oregano, and chilli powder. Cook, stirring frequently, until the chicken is cooked through, about 8 minutes.

  2. Stir the flour into the chicken mixture. Add the beans, Swiss chard, corn, and chicken stock. Bring the mixture to a simmer. With a wooden spoon, scrape up the brown bits that cling to the bottom of the pan.

  3. Simmer for 55-60 minutes until the liquid has reduced by about half and the chilli has thickened. Add the red pepper flakes and simmer for another 10 minutes. Season with salt and pepper, to taste.

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

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