White Bean & Chicken Chili (adapted from Giada De Laurentiis)

White Bean & Chicken Chili (adapted from Giada De Laurentiis)
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Nutritional Info
  • Servings Per Recipe: 10
  • 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

View full nutritional breakdown of White Bean & Chicken Chili (adapted from Giada De Laurentiis) calories by ingredient
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Introduction

Love this recipe but I didn't have all the ingredients so here is my version. Serving size 1.5 cups... so you can get at LEAST ten out of one batch. Makes a lot and 1 cup is very filling. TIP: FREEZE individual 1 cup portions in those Ball freezer containers! Grab one and there's your serving! You don't have to thaw it all! Love this recipe but I didn't have all the ingredients so here is my version. Serving size 1.5 cups... so you can get at LEAST ten out of one batch. Makes a lot and 1 cup is very filling. TIP: FREEZE individual 1 cup portions in those Ball freezer containers! Grab one and there's your serving! You don't have to thaw it all!
Number of Servings: 10

Ingredients

    2 Tbsp Extra Light Extra Virgin Olive Oil
    1 large onion, chopped
    5-6 garlic cloves
    1 3/4 lb of boneless, skinless Chicken Breast, well trimmed of all fat, cut into about 3/4 in cubes
    1 tsp salt, plus more for seasoning
    2 tbsp ground cumin
    1 tbsp fennel seed
    1 tbsp oregano
    2 tsp chili powder
    3 tbsp flour
    2 (15 oz) can cannellini beans, rinsed and drained
    1 lb baby spinach
    1 1/2 cup frozen corn, thawed
    4 cups low-sodium chicken broth
    1/4 tsp crushed red pepper flakes
    FRESHLY ground pepper for seasoning
    1/2 cup Parmesan cheese
    1/4 cup chopped fresh flat-leaf parsley

Directions

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.

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