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White Bean and Chicken Chili Recipe

   
 

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     White Bean and Chicken Chili

Category   Entrees - Maindishes
Sub Category   None
Servings   4 to 6

Ingredients
2 tablespoons olive oil
1 large onion chopped
4 large garlic cloves, minced
2 lbs. ground chicken
1 tsp. salt - more for seasoning
2 TB ground cumin
1 TB fennel seeds
1 TB dried oregano
2 tsp chili powder
 
3 TB flour
2 - 15 oz cans cannellini beans, rinsed & drained
1 bunch (aprox 1 lb) swiss chard, stems removed & leaves chopped into 1 inch pieces
1 1/2 cups frozen corn, thawed
4 cups 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-leaf flat parsley

Instructions
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.


Originally Submitted
5/31/2010





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