I love the flavors of chili, especially on a winter’s night. But I’m not always in the mood for red meat. This is the perfect compromise. For a twist, omit the beans and use 1-2 small new potatoes.
Swiss Chard, White Bean and Chicken Chili, adapted from Giada de Laurentis
2 tablespoons olive oil
1 large onion, chopped
4 garlic cloves, minced
2 pounds ground chicken
1 teaspoon salt, plus more for seasoning
2 tablespoons ground cumin
1 tablespoon fennel seeds
1 tablespoon dried oregano
2 teaspoons chili powder
3 tablespoons 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
8 oz can of diced green chilis, optional
Freshly ground black pepper for seasoning
1/4 cup chopped fresh flat-leaf parsley, cilantro, sour cream, cheese, avocado, optional for serving
- 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, chicken stock and optional green chilis (you can start with half the can and adjust spice later). 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 45-50 minutes until the liquid has reduced by about half and the chili has thickened.
- Season with salt and pepper, to taste. Serve with optional condiments.