We made it through the holidays gang!!
That is always an emotionally challenging time for me. I am glad that the stress of it all is over, but then I miss the lights, and the presents under the tree, the music, and the wonderful smells of that holiday food that is constantly coming out of my kitchen. I immediately start counting down tho the next Christmas!
Is that crazy?
Nevermind, I already know I am a bit on the crazy side But I embrace it wholeheartedly!!
One of the things that makes the passing of Christmas a little easier is the fact that my son's birthday is on December 30th.
Ya, he was one of those kids that grew up cursing me for having him right around Christmas. Those kids always seem to get ripped of in the present department. Everyone is like "Hey, we just got you a butt ton of gifts already, don't push your luck!".
I actually used to let him celebrate an "un-birthday" in the July so he could get a "real" birthday. But now he is 28 (holy shizzzzz), with a daughter of his own, so gifts aren't the big point anymore.
This chili is one of his all time favorites, and for my kids are always allowed to request whatever they want for their birthday dinner.
I can tell you I was sooooo happy to see this as his request this year vs my chili mac.
Don't get me wrong, I love my chili mac, but I love to see my kids request some healthy food once in awhile! I mean people, there is Swiss chard in this chili! He requested something with greens in it.
Color me a happy foodie Mom
Plus, this is the recipe that I won second place in a chili cook off with, so it was nice to break it out of retirement again. But once I made it, I wondered why in the heck it was ever IN retirement!
If you are trying to start eating a bit healthier in 2016, but love your chili, give this recipe a whirl.
I can guarantee that you will want to enjoy it over, and over again!!
White Chicken Chili
- 2 tablespoons olive oil
- 1 large onion, chopped
- 4 garlic cloves, minced
- 2 pounds ground chicken
- Kosher salt
- Freshly cracked black pepper
- 2 tablespoons cumin
- 1 tablespoon oregano
- 1 tablespoon chili powder
- 1 tablespoon chili powder
- 1/4 cup flour
- 2 (15-ounce cans) cannellini beans, rinsed and drained
- 1 bunch Swiss chard, stems removed, leaves chopped into 1-inch pieces
- 1 1/2 cup frozen corn, thawed
- 6 cups low sodium chicken stock
- 1 teaspoon crushed red pepper flakes (can use 1/2 if you don't like things real spicy)
- 1/4 cup chopped fresh flat-leaf parsley
- Grated Parmesan cheese for garnish
- 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. Add the ground chicken, 1 teaspoon salt, pepper, cumin, oregano, and chili powder. Cook stirring frequently, until 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 the browned bits from the bottom of the pot with a wooden spoon. Simmer for 55 to 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. Add the parsley and season with salt and pepper to taste. Sprinkle with grated parmesan cheese
Prep Time: 00 hrs. 15 mins.
Total time: 1 hrs. 30 mins.
Tags: chili, healthy, healthy eating, healthy recipes, chicken
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