The mercury is dropping this week, so bundle up & cozy up to a hot bowl of chili like this one. I adapted this recipe from Giada's White Bean & Chicken Chili. The technique is similar but I changed up the ingredients a little bit but not much. I like this spicy chili because it's a bit different than traditional tomato based chilis in that there isn't any in this one. It's a hearty chili with dark greens & creamy beans. It's just what mother nature ordered this week.
Read more for the full recipe & photos.
Ingredients
- 2 tablespoons olive oil
- 1 large onion, chopped
- 4 garlic cloves, minced
- 2 pounds ground turkey
- 1 teaspoon salt, plus more for seasoning
- 2 tablespoons ground cumin
- 1 tablespoon fennel seeds
- 1 tablespoon dried oregano
- 2 teaspoons cayenne pepper
- 3 tablespoons flour
- 2 (15-ounce cans) cannellini or other white beans, rinsed and drained
- 1 cup beet greens or red swiss chard, stems removed, leaves chopped into 1-inch pieces
- 4 cups baby kale
- 1 1/2 cups frozen corn, thawed
- 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 basil, julienned
- 1/4 cup chopped fresh flat-leaf parsley
Make it!
- In a large heavy-bottomed saucepan or Dutch oven, heat the oil over medium-high heat.
- Add the onion & cook until translucent, about 5 minutes.
- Add the garlic & cook for 30 seconds.
- Add the ground turkey, 1 teaspoon salt, cumin, fennel seeds, oregano, & cayenne pepper.
- Cook, stirring frequently, until the chicken is cooked through, about 8 minutes.
- Stir the flour into the turkey mixture.
- Add the beans, Swiss chard, baby kale, corn, & 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 & the chili has thickened.
- Add the red pepper flakes & simmer for another 10 minutes.
- Season with salt and pepper, to taste.
- Ladle the chili into serving bowls.
- Sprinkle with the Parmesan cheese, julienned basil & chopped parsley.
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