Chicken and White Bean Chili

A warm, hearty soup for this cold, snowy weather we have been experiencing lately! Adding chicken and greens adds a healthy twist to traditional chili. I hope you enjoy it!


  • 2 T olive oil
  • 1 large onion, chopped
  • 4 garlic cloves, minced
  • 2 lbs. ground chicken
  • 1 t salt, plus more for seasoning
  • 2 T ground cumin
  • 1 T fennel seed
  • 1 T dried oregano
  • 2 t chili powder
  • 2 (15-ounce) cans of cannellini or other white beans, rinsed and drained
  • 1 bunch (1 lb) Swiss chard, stems removed, leaves chopped into 1-inch pieces. (I also love spinach!)
  • 1 1/2 cups frozen corn, thawed
  • 4 cups low-sodium chicken stock
  • 1/4 t red pepper flakes
  • freshly ground pepper to taste
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup chopped fresh flat-leaf parsley
  • In a large heavy-bottomed saucepan or Dutch oven, heat the olive oil over medium-high heat.
  • Add the onion and cook until translucent, about 5 minutes.
  • Add the garlic and cook until fragrant, about 30 seconds.
  • Add the ground chicken, 1 t salt, cumin, fennel seed, oregano, and chili powder.
  • Cook, stirring frequently until the chicken is cooked through, about 8 minutes.
  • Sire the flour into the chicken mixture.
  • Add the bean, Swiss chard, and chicken stock.  Bring the mixture to a simmer, scraping up the brown bits from the pan.
  • Simmer for 55-60 minutes, until the liquid is reduced by half and the chili has thickened.
  • Add the red pepper flakes and simmer for another 10 minutes.
  • Season with salt and pepper to taste.
  • Ladle the chili into serving bowls.
  • I top it with sour cream, Parmesan cheese, and parsley.