White Bean and Chicken Chili
- 2 tbsp olive oil
- 1 large onion, chopped
- 4 garlic cloves, minced
- 900g chicken mince
- 1 tsp salt, plus more for seasoning
- 2 tbsp ground cumin
- 1 tbsp fennel seeds
- 15g dried oregano
- 2 tsp chilli powder
- 3 tbsp plain flour
- 2 (425g tins) cannellini or other white bean, rinsed and drained
- 1 bunch (about 450g) Swiss chard, stems removed, leaves chopped into 3-cm pieces
- 340g frozen corn, thawed
- 900ml low-sodium chicken stock
- Freshly ground black pepper for seasoning
- 110g grated Parmesan cheese
- 60g chopped fresh flat-leaf parsley
1. 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 chicken mince, 1 teaspoon salt, cumin, fennel seeds, oregano, and chilli powder. Cook, stirring frequently, until the chicken is cooked through, about 8 minutes.
2. Stir the flour into the chicken mixture. Add the beans, Swiss chard, corn, and chicken stock. Bring the mixture to a simmer. With a wooden spoon, scrape up the brown bits that cling to the bottom of the pan.
3. Simmer for 55-60 minutes until the liquid has reduced by about half and the chilli has thickened. Add the red pepper flakes and simmer for another 10 minutes. Season with salt and pepper, to taste.
4. Ladle the chilli into serving bowls. Sprinkle with the Parmesan cheese and chopped parsley.