Best White Bean Chicken Chili Giada De Laurentiis Recipes

WHITE BEAN CHICKEN CHILI - GIADA DE LAURENTIIS

White Bean Chicken Chili - Giada De Laurentiis image

Make and share this White Bean Chicken Chili - Giada De Laurentiis recipe from Food.com.

Provided by Brookelynne26

Categories Chicken

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 18

Ingredients

2 tablespoons olive oil
1 large onion, chopped
4 garlic cloves, minced
2 lbs ground chicken
1 teaspoon salt, plus more for seasoning
2 tablespoons ground cumin
1 tablespoon fennel seed
1 tablespoon dried oregano
2 teaspoons chili powder
3 tablespoons flour
cannellini or other white beans, rinsed and drained
1 bunch about 1 pound swiss chard, stems removed, leaves chopped into 1-inch pieces
1 1/2 cups frozen corn, thawed
4 cups low sodium chicken broth
1/4 teaspoon crushed red pepper flakes
freshly ground black pepper for seasoning
1/2 cup grated parmesan cheese
1/4 cup chopped fresh flat-leaf parsley

Steps:

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, cumin, fennel seeds, oregano, and chili powder. Cook, stirring frequently, until the 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 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 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. Sprinkle with the Parmesan cheese and chopped parsley.

WHITE BEAN CHICKEN CHILI

White Bean Chicken Chili image

My sister shared this white bean chicken chili recipe with me. I usually double it and add one extra can of beans, then serve with cheddar biscuits or warmed tortillas. The jalapeno adds just enough heat to notice but not too much for my children. -Kristine Bowles, Albuquerque, New Mexico

Provided by Taste of Home

Categories Dinner Lunch

Time 3h25m

Yield 6 servings.

Number Of Ingredients 13

Ingredients

3/4 pound boneless skinless chicken breasts, cut into 1-1/4-inch pieces
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive oil, divided
1 medium onion, chopped
1 jalapeno pepper, seeded and chopped
4 garlic cloves, minced
2 teaspoons dried oregano
1 teaspoon ground cumin
2 cans (15 ounces each) cannellini beans, rinsed and drained, divided
2-1/2 cups chicken broth, divided
1-1/2 cups shredded cheddar cheese
Optional toppings: sliced avocado, quartered cherry tomatoes and chopped cilantro

Steps:

Toss chicken with salt and pepper. In a large skillet, heat 1 tablespoon oil over medium-high heat; saute chicken until browned. Transfer to a 3-qt. slow cooker., In same skillet, heat remaining oil over medium heat; saute onion until tender. Add jalapeno, garlic, oregano and cumin; cook and stir 2 minutes. Add to slow cooker., In a bowl, mash 1 cup beans; stir in 1/2 cup broth. Stir bean mixture and the remaining whole beans and broth into chicken mixture., Cook, covered, on low until chicken is tender, 3-3-1/2 hours. Stir before serving. Sprinkle with cheese; add toppings if desired. Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.

Nutrition Facts : Calories 344 calories, Fat 16g fat (6g saturated fat), Cholesterol 62mg cholesterol, Sodium 894mg sodium, Carbohydrate 23g carbohydrate (1g sugars, Fiber 6g fiber), Protein 25g protein.

WHITE BEAN CHICKEN CHILI

White Bean Chicken Chili image

Make and share this White Bean Chicken Chili recipe from Food.com.

Provided by Diana Adcock

Categories Chicken

Time 1h

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

2 tablespoons vegetable oil
1 large yellow onion, chopped
1 stalk celery, chopped
1 1/2 lbs boneless skinless chicken breasts, cubed
2 cloves garlic, minced
2 -3 jalapenos, minced
1 tablespoon chili powder
1 teaspoon dried oregano
2 teaspoons ground cumin
1/2 teaspoon salt
1/4 teaspoon cayenne pepper (or more)
2 cups chicken stock
1 (19 ounce) can white kidney beans, drained and rinsed
1/4 cup cilantro
1 cup shredded jalapeno jack cheese

Steps:

In a large saucepan over medium heat combine the oil, onions and celery.
Cook, stirring for 5 minutes.
Push onions and celery to the sides, turn the heat up to medium high and add the chicken.
Cook, stirring constantly for 5 minutes.
Add the garlic, jalapenos, chili powder, cumin, oregano, salt and cayenne.
Cook, stirring for 2 minutes.
Stir in stock and bring to a boil.
Reduce heat to medium low and simmer for 15 minutes.
Stir in beans and cook for 5 minutes, stirring gently.
Remove from heat and stir in cilantro.
Ladle into bowls and top with cheese.