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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, Cellulose
VitaminsA, B2, B3, B9, B12, C, E, P
MineralsCopper, Natrium, Fluorine, Chromium, Silicon, Calcium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tbsps olive oil

  2. 1 large onion, chopped

  3. 4 garlic cloves, minced

  4. 900 g ground chicken

  5. 1 tsp salt, plus more for seasoning

  6. 2 tbsps ground cumin

  7. 1 tbsp fennel seeds

  8. 1 tbsp dried oregano

  9. 2 tsps chilli powder

  10. 3 tbsps flour

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

  12. 1 bunch (about 450 g) Swiss chard, stems removed, leaves chopped into 2 cm pieces

  13. 340 g frozen corn, thawed

  14. 900 ml low-sodium chicken stock

  15. 1/4; tsp crushed red pepper flakes

  16. Freshly ground black pepper for seasoning

  17. 115 g grated parmesan cheese

  18. 56 g 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 ground chicken, 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, scraping up the brown bits that cling to the bottom of the pan with a wooden spoon.

  3. 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.

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

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