When I first saw the snow this morning I knew right away that dinner would be some sort of comfort food. As much as my waistline needs the wonderful fresh veggies and low-fat foods that come along with summer, I always miss a bowl of warm flavourful chili. Although this one can't be all bad for you, chicken, beans, corn and spinach. As long as you don't over indulge and keep in mind portion control you won't do to much damage.
The pictures came out really bad for this one, I swear the photo doesn't do this recipe any justice. I especially love the combination of spices, cumin, fennel, oregano and chili powder. The smell traveled through the entire house. The hubby smelt it as he pulled into the driveway and right away asked about dinner. Which is funny because this morning when he asked what was for dinner and I replied Chicken Chili, a look of disappointment came across his face. I assure you that look was nowhere to be found while he chowed down a nice big bowl of this stuff.
White Bean and Chicken Chili
- 2 tablespoons olive oil
- 1 large onion, chopped
- 4 garlic cloves, minced
- 2 pounds ground chicken
- 1 teaspoon salt, plus more for seasoning
- 2 tbsp ground cumin
- 1 tbsp fennel seeds
- 1 tbsp dried oregano
- 2 tsp chili powder
- 3 tbsp flour
- 2 (15-ounce cans) white kidney beans, rinsed and drained
- 1 lb baby spinach
- 1 1/2 cups frozen corn
- 4 cups chicken stock
- 1/4 teaspoon crushed red pepper flakes
- Freshly ground black pepper for seasoning
- 1/2 cup grated cheese, your choice I used Monterey Jack
- 1/4 cup chopped fresh flat-leaf parsley
1. 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.
2. 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.
3. 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.
4. Simmer for one hour until the liquid has reduced by about half and the chili has thickened.
5. Add the red pepper flakes and simmer for another 10 minutes. Season with salt and pepper, to taste.
6. Ladle the chili into serving bowls. Sprinkle with the cheese and chopped parsley.