White chili with beans and chicken
Votes: 2
Time: 1 hour 23 minutes
Complexity: easily
Servings: 4 - 6
Complexity: easily
Servings: 4 - 6
This Italian-inspired dish is made with oregano, fennel and creamy Parmesan cheese.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 0.9 kg minced chicken
- 4 cups chicken broth
- 2 tbsp. l. olive oil
- 1 large onion, chopped
- 4 crushed cloves of garlic
- 1 teaspoon salt, plus a little more
- 2 tablespoons ground cumin
- 1 tbsp fennel seeds
- 1 tbsp. l. dried oregano
- 2 tsp chili powder
- 3 tbsp. flour
- 1.5 cups frozen corn (defrosted)
- 2 cans (425g each) white cannellini beans (drained and rinsed)
- 1 bunch (about 450 g) Swiss chard leaves, cut into 2.5 cm pieces (stems removed)
- 1/4 teaspoon crushed red pepper flakes
- 1/2 tbsp. grated parmesan cheese
- 1/4 cup chopped fresh parsley
- Freshly ground black pepper
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Recipes with similar ingredients: minced chicken, cannellini beans, white beans, corn, Parmesan cheese, onions, garlic, chard, cumin, fennel seeds, oregano, chili pepper, red pepper flakes, parsley
Cooking the dish according to the recipe:
- Heat oil in a large heavy-bottomed saucepan or Dutch oven 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 of salt, cumin, fennel seeds, oregano, and chili powder. Cook, stirring frequently, until the chicken is cooked through, about 8 minutes. Stir in the flour mixture. Add the white beans, Swiss chard, corn, and chicken broth. Bring the mixture to a boil, scraping up any browned bits 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. Season with salt and pepper to taste.
Divide the chili into deep bowls. Sprinkle with Parmesan cheese and chopped parsley.
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