So me and Giada are getting tighter. I tried another recipe of hers and it was a huge success. I am already thinking about making it again. On my quest to find healthy, filling and produce filled dishes, I decided to give a white bean and chicken/turkey recipe a try...After hunting down a few recipes I decided to go with Giada's from www. foodnetwork.com.
It was so good!
It was so good!
courtsey of Giada De Laurentiis from www.foodnetwork.com
click link for orginial recipe (click title)
click link for orginial recipe (click title)
Ingredients2 tablespoons olive oil
1 large onion, chopped
4 garlic cloves, minced
2 pounds ground chicken
I used Lean Turkey, and not as much, I just used 1 package
1 teaspoon salt, plus more for seasoning
2 tablespoons ground cumin
1 tablespoon fennel seedsI skipped the fennel, yuck fennel!
1 teaspoon salt, plus more for seasoning
2 tablespoons ground cumin
1 tablespoon fennel seedsI skipped the fennel, yuck fennel!
1 tablespoon dried oregano
2 teaspoons chili powder
3 tablespoons flour
2 (15-ounce cans) cannellini or other white beans, rinsed and drained
1 bunch (about 1 pound) Swiss chard, stems removed, leaves chopped into 1-inch pieces
11/2 cups frozen corn, thawed
2 teaspoons chili powder
3 tablespoons flour
2 (15-ounce cans) cannellini or other white beans, rinsed and drained
1 bunch (about 1 pound) Swiss chard, stems removed, leaves chopped into 1-inch pieces
11/2 cups frozen corn, thawed
I also added a whole zuccini and a can of whole tomatos, both chopped up small
ADD MORE VEGGIES!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 chopped fresh flat-leaf parsley
1/4 teaspoon crushed red pepper flakes
Freshly ground black pepper for seasoning
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh flat-leaf parsley
DirectionsIn 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 ground 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, Swiss chard, 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.
Add the beans, Swiss chard, 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.
I let it sit on the stove for a few hours once it was cooked. That gave it time to kind of set together and look more like chili (aka mush). : )
Ladle the chili into serving bowls. Sprinkle with the Parmesan cheese and chopped parsley.
Oh I added the parsely to the actual chili while I was cooking, since I heart fresh parsely.
I didn't get a good picture of the finished product! Ill be sure to get it next time though! : )
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