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…
Ingredients
 |
| Chicken Chili |
- 2 Tbsp olive oil
- 1 large onion, chopped
- 4 garlic cloves, minced
- 2 pounds ground chicken
- 1 tsp salt, plus more for seasoning
- 2 Tbsp ground cumin
- 1 Tbsp dried oregano
- 2 tsp chili powder
- 3 Tbsp 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
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.
