White Bean Chicken Chili
This white bean chicken chili has been a family favorite for years. It is high in protein, full of flavor, and macro-friendly. Around here that means cozy fall dinners and Sunday football.
440
Calories
38g
Protein
28g
Carbs
20g
Fat
Macros are approximate, per serving. Always double-check against your own tracker.
Ingredients
- 2 tbsp olive oil
- 1 large onion, chopped
- 4 garlic cloves, minced
- 2 lbs ground chicken
- 1 tsp salt, plus more to taste
- 2 tbsp ground cumin
- 1 tbsp fennel seeds
- 1 tbsp dried oregano
- 2 tsp chili powder
- 3 tbsp flour
- 2 (15 oz) cans cannellini or other white beans, rinsed and drained
- 1 bunch (about 1 lb) Swiss chard, stems removed, leaves chopped into 1-inch pieces
- 1 1/2 cups frozen corn, thawed
- 4 cups low-sodium chicken stock
- 1/4 tsp crushed red pepper flakes
- Freshly ground black pepper, to taste
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh flat-leaf parsley
Directions
- In a large heavy pot or Dutch oven, heat the olive oil over medium-high. Add the onion and cook until soft and translucent, about 5 minutes.
- Stir in the garlic and cook about 30 seconds, until fragrant.
- Add the ground chicken along with the salt, cumin, fennel seeds, oregano, and chili powder. Cook, breaking it up and stirring often, until the chicken is cooked through, about 8 minutes.
- Sprinkle in the flour and stir to combine.
- Add the beans, Swiss chard, corn, and chicken stock. Bring to a simmer, scraping up any browned bits from the bottom of the pot.
- Simmer for 55 to 60 minutes, until the liquid has reduced by about half and the chili has thickened.
- Stir in the red pepper flakes and simmer another 10 minutes, then season with salt and pepper to taste.
- Ladle into bowls and top with Parmesan and fresh parsley.
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