Tuesday, January 20, 2015

Chicken Chili

Day 20 – how are you doing with your new year’s resolutions?  As part of my annual “eat healthier” resolution, I decided to try chicken chili.  A version of this one was our preferred choice and we have made it twice now.  I have also been exercising (thanks to my workout buddy, Travis) and purchased 2 boxes of Girl Scout cookies on opening day.  There’s always next year…

Chicken Chili

  1. 2 Tbsp olive oil
  2. 1 large onion, chopped
  3. 4 garlic cloves, minced
  4. 2 pounds ground chicken
  5. 1 tsp salt, plus more for seasoning
  6. 2 Tbsp ground cumin
  7. 1 Tbsp dried oregano
  8. 2 tsp chili powder
  9. 3 Tbsp flour
  10. 2 (15-ounce cans) cannellini or other white beans, rinsed and drained
  11. 1 bunch (about 1 pound) Swiss chard, stems removed, leaves chopped into 1-inch pieces
  12. 11/2 cups frozen corn, thawed
  13. 4 cups low-sodium chicken stock
  14. 1/4 tsp crushed red pepper flakes
  15. Freshly ground black pepper for seasoning
  16. 1/2 cup grated Parmesan cheese 

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, 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.

1 comment:

minnie@thelady8home said...

This do sounds delicious! Very very yummy.