Monday, October 29, 2012

White Bean Chicken Chili

I'm back!!! And ready to wreak havoc in the kitchen like the Frankenstorm is wreaking havoc on the East Coast.

After 24 hours in flight back to the states, I arrived last week exhausted, but absolutely thrilled about my trip. Thailand was a true culinary masterpiece from fine meals, street food, and a cooking class, I'll have a lot to share over the next week or two. But in case you've been living under a rock, we're in a severe weather advisory here in DC and what better way to hunker down for cold, wet weather than to make a hearty chili.  So here's what I made yesterday. More savory than spicy, this is great for this weather. And I'll be eating it until I lose power.

White Chicken Chili (serves 6)



  • 2 TB olive oil
  • 1 large onion, chopped
  • 4 garlic cloves, minced
  • 2 pounds ground chicken
  • 1 tsp salt, plus more for seasoning
  • 2 TB ground cumin
  • 1 TB fennel seeds
  • 1 TB dried oregano
  • 2 tsp chili powder
  • 3 TB flour
  • 2 (15-ounce cans) cannellini or other white beans, rinsed and drained
  • 1 bunch (about 1 pound) Swiss chard, stems removed, leaves chopped into 1-inch pieces
  • 11/2 cups frozen corn, thawed
  • 4 cups low-sodium chicken stock
  • 1/4 tsp crushed red pepper flakes
  • Freshly ground black pepper for seasoning
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup chopped fresh flat-leaf parsley 


    In a duth 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 and sprinkle wit parmesean cheese and chopped parsley.

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