Ingredients Jump to Instructions ↓

  1. 2 tablespoons olive oil

  2. 1 large onion, chopped

  3. 4 garlic cloves, minced

  4. 2 pounds ground chicken

  5. 1 teaspoon salt, plus more for seasoning

  6. 2 tablespoons ground cumin

  7. 1 tablespoon fennel seeds

  8. 1 tablespoon dried oregano

  9. 2 teaspoons chili powder

  10. 3 tablespoons flour

  11. 2 (15-ounce cans) cannellini or other white beans , rinsed and drained

  12. 1 bunch (about 1 pound) Swiss chard , stems removed, leaves chopped into 1-inch pieces

  13. 11/2 cups frozen corn , thawed

  14. 4 cups low-sodium chicken stock

  15. 1/4 teaspoon crushed red pepper flakes Freshly ground black pepper for seasoning

  16. 1/2 cup grated Parmesan cheese

  17. 1/4 cup chopped fresh flat-leaf parsley

Instructions Jump to Ingredients ↑

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


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