Odd Couple White Bean Chili

November 13, 2009 at 4:23 am | Posted in Chili, Soup | 26 Comments
Tags: ,

This just may be the best White Bean Chili I’ve ever had – EVER! 

Chili 001

The odd combination of the flavors march right up the aisle, all the way to the altar, and to everyone’s surprise, and without much ceremony, join in holy matrimony.

Giada served this up a couple of months ago on Giada at Home.  I went to foodnetwork.com, bookmarked the recipe and vowed to give it a try.

First of all, I’ve never seen chard in a White Chili recipe, nor have I seen Parmesan Cheese in a White Chili recipe.  But they seemed happy, so who am I to judge. 

2nd of all,  Chard is about the most beautiful vegetable to prepare.  Those deep rich green leaves with the red veins and those luscious colored stalks.  It just makes me feel good about adding it.   I think my New Year’s Resolution might be to get to know Chard a bit better.

Plus I must say that this Fall I froze a lot of delicious fresh Colorado sweet corn, cutting the kernels off the cob and saving them for special occasions such as this.

The only thing I changed with this recipe was to garnish with cilantro instead of parsley.  Yum either way.  Enjoy!

White Bean and Chicken Chili, courtesy Giada De Laurentiis:

2 Tbs olive oil
1 large onion, chopped
4 garlic cloves, minced
2 lbs ground chicken
1 tsp salt, plus more for seasoning
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, stems removed, leaves chopped into 1-inch pieces
1 1/2 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
1/4 cup chopped fresh flat-leaf parsley

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.

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26 Comments »

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  1. This sounds so good – I love the spices. Chard grows well up here in Montana and I usually freeze some at the end of summer. What a great winter use. I am adding this to my soup recipes. Very nice post – you made me grin (as usual).

    • Let me know how you like it. Thanks for stopping by Vic

  2. I love hte sound of this chicken and white bean version of chilli. I always associate beef and kidney beans with chilli so this is a nice alternative! 🙂

    • Thanks for stopping by NQN. I think I’ve never met a chili I didn’t like, unless it just too doggone hot.

  3. Sounds wonderful! I love Giada, I will have to try this soon.

    • She puts out some yummy stuff that’s for sure. Thanks for stopping by Natashya

  4. I make a Wicked White Chili that has 4 1st place trophies, and was in the local( not a chili cook off either!) newspaper for third in a city wide cook off.. If you want the recipe, E-mail me! Key ingredients- cooked cubed chix breast, sweet Italian sausage, Jalapenos, and Alfredo sauce..

    • YOU BET

    • Hi – I’d be very interested in seeing your chicken chili recipe.

  5. That looks really good. I’ve never found a great white chili – I am going to try this soon!

    • You shouldn’t be disappointed. Thanks for stopping by

  6. Giada rocks my world! I’ve never been disappointed with any of her recipes.

    • Thanks for stopping by. I agree, I’ve saved so many of her recipes. Have only made a few and they are delicious.

  7. That sounds like a great “black and white” chili. Whenever I hear chard, all I can think about is the move Zulu! because one of the main characters was Lt. Chard. He wasn’t Swiss though, he was Welsh 😉

  8. I never would have thought to make an Italian version of chili, but I trust Giada implicitly. And you. These pictures are beautiful! What a great presentation.

    • I agree Joanne. She’s got great recipes. As always, thanks for stopping by.

  9. I love white bean chili. I’ll be giving this recipe a try!

  10. Such a great and unique combination of ingredients, you have to love Giada. Thanks for joining us at Souper Sunday this week! The round-up is now posted.

    Aloha,

    Deb

    • I love Souper Sunday. Thanks for stopping by Deb.

  11. ‘I don’t own a Panini press, but I do own a grill pan and a brick.’

    The best sentence I have ever read on a food blog! You have put a smile on my face 🙂

    • Thanks for stopping by my blog Mr. P. Always love new visitors

  12. Wowza…that is some high praise! And of course, now I wish I had a bowl…. 🙂

    • It’s pretty darn easy to make. I’m going to be posting another soon. This just may NOT be the best White Bean Chili. As always, thanks for stopping by

  13. […] A couple of weeks ago I unwittingly posted a White Bean Chili recipe that I watched Giada make on her “Giada at Home” Food Network program.  Delicious, so I quickly blogged, and confidently exclaimed that it was the best White Bean Chili EVER.   You can review that post by clicking HERE. […]

  14. […] A couple of weeks ago I unwittingly posted a White Bean Chili recipe that I watched Giada make on her “Giada at Home” Food Network program.  Delicious, so I quickly blogged, and confidently exclaimed that it was the best White Bean Chili EVER.   You can review that post by clicking HERE. […]


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