Hi there, friends! I hope that you all had a great Halloween night. Remember how I was so excited to give out candy? Well, only four kids showed up in total. Womp, womp, womp...
And now I have way too much candy leftover, which means it's all too tempting to grab one of those little suckers! Anyone else have leftover candy and find yourself reaching for some? I've gotta find someone to give this candy to before I've eaten it all ;P
I know I'm late to getting today's post up, so for those of you who are subscribed to my blog, this won't show up in your inbox until tomorrow morning. Sorry about that, guys!!
I did want to make sure I stopped by today with my white bean chicken chili recipe, which originally comes from Giada from the Food Network. Anyone else just as obsessed with watching shows on The Food Network? Can't stop, won't stop.
If you follow me on Instagram, you might have seen me post an Instagram story while I was making the chili last night. I decided to swap out the swiss chard the recipe calls for and throw in some kale. And when I say I decided to swap it out, I really mean that Trader Joe's didn't have swiss chard so I was forced to replace it haha. But it actually turned out really great, and I think kale will be the permanent replacement from now on! This chili truly is the perfect weeknight dinner. It's tasty, healthy, and easy to make. It also makes a decent sized batch, which means you'll have leftovers for lunch or for dinner the next night. Score!
Also, one random thing to note, but white bean chicken chili is just not photogenic. Honestly, no matter how hard I tried to make the bowl of it look nice it just didn't really work out. So, my apologies for the not-so-great picture, but don't let that fool you - it really is delicious! Let's go ahead and get into what ingredients you'll need.
- 2 tablespoons EEVO
- 1 large onion, chopped
- 4 cloves of garlic, minced
- 2 pounds ground chicken (you can also use ground turkey)
- 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 beans
- 1 bunch (about a pound) of swiss chard, or kale, chopped into 1-inch pieces
- 1 1/2 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 fresh parsley
The steps you'll need to take are...
- In a large heavy-bottomed saucepan, heat the oil over medium-high heat. Add the onion and cook until translucent. Add the garlic and cook for about 30 seconds.
- You'll then add the chicken, salt, cumin, fennel, oregano, and chili powder. Cook, stirring frequently until the chicken is cooked through, about 8 minutes. Stir the flour into the chicken mixture.
- Next, add the beans, kale, corn, and chicken stock. Bring the mixture to a simmer, scraping 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 half and the chili has thickened. Add the red pepper flakes and simmer for another 10 minutes. Add salt and pepper to taste.
- Ladle the chili into serving bowls and sprinkle with Parmesan cheese and chopped parsley. Enjoy!
This chili is a tasty and healthy option for chilly Fall and Winter nights. Like I said earlier, a batch of it will usually last you 2-3 meals, so it's the perfect weeknight meal. It also pairs great with the cornbread recipe I posted a week or two ago. Click HERE to get that recipe.
Make sure to let me know if you try out this recipe - I'd love to hear your thoughts. You can comment here, email me at email@example.com, or tag me on Instagram (@joyfullyjenna). Bon Appetit!