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    Food » Main Dishes » White Bean and Chicken Chili

    White Bean and Chicken Chili

    Posted: 11/14/2011 | Last updated: 08/22/2015 by Erin K. Browne 3 Comments
    Post may contain affiliate links via Amazon Associates or other programs. (Disclosure)

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    White Bean Chicken Chili by Giada de Laurentis

    Depending on what part of the world you're living in, chances are the temperatures have been taking a nosedive lately.  What better way to welcome the cold season than with a warm house, maybe a crackling fire in the fireplace, and a bowl of hot chili?  This one will hit the spot, for sure.

    White Bean Chicken Chili - by Giada de Laurentis (altered slightly)

    What You'll Need:

    • 2 TBS olive oil
    • 1 large onion, chopped
    • 4 garlic cloves, minced
    • 2 pounds chopped chicken
    • 1 tsp salt
    • 2 TBS ground cumin
    • 1 TBS fennel seeds
    • 1 TBS dried oregano
    • 2 tsp chili powder
    • 3 TBS flour
    • 2 (15-ounce cans) cannellini or other white beans, rinsed and drained
    • 1 bunch (about 1 pound) Swiss chard leaves chopped into small pieces
    • 1.5 cups whole corn (can use frozen - thawed)
    • 4 cups chicken broth
    • ¼ tsp red pepper flakes
    • ground pepper, to taste
    • ½ cup grated Parmesan cheese
    • ¼ cup chopped cilantro (optional, for garnish)

    What You'll Do:

    In a saucepan, heat the oil over medium or medium high-heat.  Add the onion and cook until translucent and fragrant, mmm.  Add the garlic and cook for another 30 seconds or so.   Add the chopped chicken chicken, salt, cumin, fennel seeds, oregano, and chili powder.  Cook, stirring frequently, until the chicken is fully-cooked.  Add the flour to the chicken mixture.  Add the beans, Swiss chard, corn, and chicken stock. Bring the mixture to a simmer, being sure to scrape the bottom of the pan with a wooden spoon. Simmer for 55-60 minutes until the liquid has reduced by half and thickened. Add the red pepper flakes and simmer for another 10 minutes. Season with salt and pepper, to taste.  Garnish with cheese and/or chopped cilantro if desired.

    White Bean Chicken Chili by Giada de Laurentis

    Yummity yum!  Giada recommended garnishing with parsley and parmesean cheese, but we substituted a shredded mexi-cheese mix and cilantro, and it was delish!

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    About Erin K. Browne

    Erin K. Browne is an author of a cookbook (The Unofficial Dollywood Cookbook, Simon & Schuster/Adams Media) and Dollywood guide (The Ultimate Guide to Dollywood, Simon & Schuster/Adams Media) She has over two decades experience with recipe development. Erin is a mom of two human babies and a sweet kitty named Biscuit Fingers ("Ketto"). She loves comfy clothes, sarcastic t-shirts, and reading thrillers. Make her day and toss her a like on Facebook or follow her on Instagram. Post may contain affiliate links including those via the Amazon Associates program

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    1. Rick

      January 06, 2012 at 12:00 pm

      This was great. I cut back a bit on the cumin, (personal preference) and added a bit more chicken broth, but other than that, followed the recipe. I'm a huge chili fan, and I will definitely be making this again. Thanks.

      Reply
    2. Jess F

      November 14, 2011 at 10:29 am

      I've tried white chicken chili once and it was a huge failure. I think I might be up to try this since we always have an abundance of chicken in this house 🙂

      Reply
      • Erin

        November 14, 2011 at 10:32 am

        Now, how did I not know you had a blog? Just added you to my reader!

        Reply

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