White Bean & Chicken Chili (adapted from Giada De Laurentiis)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
2 Tbsp Extra Light Extra Virgin Olive Oil1 large onion, chopped5-6 garlic cloves 1 3/4 lb of boneless, skinless Chicken Breast, well trimmed of all fat, cut into about 3/4 in cubes1 tsp salt, plus more for seasoning2 tbsp ground cumin1 tbsp fennel seed1 tbsp oregano2 tsp chili powder3 tbsp flour2 (15 oz) can cannellini beans, rinsed and drained1 lb baby spinach1 1/2 cup frozen corn, thawed4 cups low-sodium chicken broth1/4 tsp crushed red pepper flakesFRESHLY ground pepper for seasoning1/2 cup Parmesan cheese1/4 cup chopped fresh flat-leaf parsley
Directions
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 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, spinach, 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.
Serving Size: makes at least 10 - 1 1/2 cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user WORKNMOM23.
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 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, spinach, 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.
Serving Size: makes at least 10 - 1 1/2 cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user WORKNMOM23.
Nutritional Info Amount Per Serving
- Calories: 308.6
- Total Fat: 6.3 g
- Cholesterol: 45.0 mg
- Sodium: 429.8 mg
- Total Carbs: 35.2 g
- Dietary Fiber: 7.3 g
- Protein: 29.1 g
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