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Giada's Chicken Chili
Category
dinner Main Course
Prep Time
10 minutes
Cook Time
60 minutes
Ingredients
- 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
- 1/4 teaspoon crushed red pepper flakes
- Freshly ground black pepper for seasoning
-
1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh flat-leaf 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.
Nutrition
Nutrition
- per serving
- Calories
- 508
Amount/Serving
% Daily Value
- Carbs
- 46 grams
- Protein
- 39 grams
- Fat
- 22 grams
- Saturated Fat
- 6 grams
- Trans Fat
- 1 grams
- Cholesterol
- 137 milligrams
- Sodium
- 696 milligrams
- Fiber
- 6 grams
- Sugar
- 1 grams
- Unsaturated Fat
- 15 grams
5 comments
This chicken chili is perfect for our months with chilly weather! We have been making this recipe for several years, and it never fails to please and comfort us on a cold day.
I have made this recipe many MANY times, and it’s my very favorite chili recipe!!!! I cut fresh corn off the cob when I can, sometimes freezing my own in the summer. The first time I made it, the store didn’t have ground chicken so I bought chicken breast and ground it up in my food processor, so I just do that now by habit. The meat has a “tougher” mouthfeel than ground chicken, but I kinda love that myself. Highly recommend!!
Very good and easy to make!! I substituted kale for chard, otherwise made as written.
I have been making this recipe for several years and it is a standby meal that is easy to throw together! I use Gluten Free flour and voila! Perfect for me and the husband! It also freezes beautifully! I make a big pot and then we have chili in the freezer individually portioned!
amazing chili! this was delicious and so easy to make