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White Bean Chicken Chili

  • Servings
  • Hands-on time
  • Total time
  • Budget
  • 6
  • 10 min
  • 90 min
  • $$$
Gatheredtable
adapted fromGiada De Laurentis

Ingredients

  • 1 large onion, chopped
  • 4 garlic cloves, minced
  • 1 1/2 cups frozen corn, thawed
  • 1 bunch Swiss chard, stems removed, leaves chopped into 1-inch pieces
  • 2 (15 ounce cans) canned cannellini beans, rinsed and drained
  • 2 tablespoons extra virgin olive oil
  • 2 pounds ground chicken
  • pinch sea salt, plus more to taste
  • 2 tablespoons ground cumin
  • 1 tablespoon fennel seeds
  • 1 tablespoon dried oregano
  • 2 teaspoons chili powder
  • 3 tablespoons flour
  • 4 cups chicken broth
  • 1/4 teaspoon crushed red pepper flakes
  • 1/2 cup parmesan cheese

Directions

Prep: 1. Chop onions. Mince garlic. 2. Remove corn from freezer, chop swiss chard, rinse and drain beans. Make: 2. 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. 2. 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. 3. Stir the flour into the chicken mixture. Add the beans, Swiss chard, corn, and chicken stock. 4. Bring the mixture to a simmer, scraping the sides occasionally. 5. Simmer for 55-60 minutes until the liquid has reduced by about half and the chili has thickened. 6. When the soup is almost thickened add the red pepper flakes if using and salt and pepper to taste. 7. Serve with Parmesan cheese.

Notes

We love the swiss chard and corn in this flavorful and simple chili.

Goes great with these recipes

Romaine Salad with Garlic Vinaigrette
Easy Healthy Corn Bread
Seared Broccoli with Garlic
Cheesy Corn Bread Dumplings
Corn Spoon Bread
Corn Cakes
Corn and Green Beans
Gluten Free Rolls
Corn Bread
Basic Broccoli
Simple Green Salad

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