White Bean Chicken Chili

Prepare time: 10 min
Cook: 1 hour and 15 min
Ready in: 1 hour and 30 min


  • 2 pounds of ground chicken
  • 2 cans of 15 ounces cannellini
  • ¼ teaspoon of crushed red pepper flakes
  • 4 cups of low sodium chicken stock
  • 1 ½ cup of frozen corn, thaw them
  • 1 bunch of Swiss chard, remove the stems, chop the leaves to an inch cut
  • 3 tablespoons of flour
  • 2 teaspoons of chili powder
  • 1 tablespoon of dried oregano
  • 1 tablespoon of fennel seeds
  • 2 tablespoons of ground cumin
  • 1 teaspoon of salt
  • 4 cloves of garlic, mince them
  • 1 large onion, chop
  • 2 tablespoons of extra virgin olive oil
  • Freshly ground black pepper
  • Salt
  • ½ cup of grated Parmesan cheese
  • ¼ cup of fresh flat leaf Parsley



1Use a Dutch oven or large heavy bottomed pan. Add the extra virgin olive oil and heat the oil over medium high heat. When the oil is hot enough, add the onion and stir occasionally until it is translucent. It should take around 5 minutes. Toss in the garlic and cook for another 30 seconds.

2When the onion and garlic start to release fragrance, add the ground chicken and stir a bit. After stirring, add the chili powder, dried oregano, fennel seeds, cumin, and 1 teaspoon of salt. Stir to mix them well and continue cooking for around 8 more minutes or until the chicken is cook through.

3When the chicken is cooked, toss in the flour little by little while stirring. When the flour is well mixed, add the chicken stock, corn, Swiss chard, and the beans. Stir to mix them well and then simmer the mixture.

4Don’t forget to occasionally scrap the bottom part of the pan to remove the brown bits that cling into it. Continue simmering the chicken mixture for several more minutes until half of the moisture is absorbed and the chili gets thickened. Toss the red pepper flakes and stir to mix. Simmer for another 10 minutes. Season with salt and pepper to taste.

5When the chili is cooked and the chili flakes is well mixed, remove the pan from the heat. Transfer the chili to a serving bowl and top with grated parmesan cheese and parsley at the top of the chili. You can also top the chili after transferring it to personal serving bowl to make sure everyone gets the same amount of toppings.