Odd Couple White Bean ChiliNovember 13, 2009 at 4:23 am | Posted in Chili, Soup | 26 Comments
Tags: Soup, White Bean Chili
This just may be the best White Bean Chili I’ve ever had – EVER!
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.