One thing that makes me look forward to the winter months here in New York are warm, comforting, and hearty meals. With the temperatures still being veryyy cold, chili is definitely an easy  go to meal and what’s so great about chili is that there are many different ways to make it which means you can switch it up and feel like you’re having a new meal each time you make it. The one we made tonight is from Giada’s cookbook, “Giada At Home.”  I can prepare it when I get home from work and it can cook away on the stove while I complete any school work I might have before dinner. Wahoo!!

I have been a long time fan of Giada DeLaurentiis since I first caught an episode of her show “Everyday Italian” on my tiny dorm room TV and she was making Chicken Tetrazzini. It looked yummy and she made it sound so easy. I quickly looked up the recipe and noticed that the ingredient list was simple too. She really inspired me to get in the kitchen. She gave me the confidence that I could cook anything! Many of her recipes are not only easy to follow but taste amazing. I have collected all of her cookbooks, met her at several book signings, and continue to watch and follow her.  I even learned that our families are from the same region in Italy. Needless to say, this will not be the last recipe of hers you will see on here.

This recipe calls for all species that I keep in my spice rack at all times! The only change I make is I omit the fennel seed. I actually like fennel, but my mom is not a fan so I just leave it out. No biggie. I love the she puts swiss chard and corn in this recipe! What a great addition to a chicken chili, and you know what’s even better than a quick meal? …having enough leftover to bring for lunch the next day!!! You need this recipe in your life!!!

White Bean and Chicken Chili

Ingredients
2 tablespoons olive oil
1 large onion, chopped
4 garlic cloves, minced
2 pounds ground chicken
1 teaspoon salt, plus more for seasoning
2 tablespoons ground cumin
1 tablespoon fennel seeds
1 tablespoon dried oregano
2 teaspoons chili powder
3 tablespoons flour
2 (15-ounce cans) cannellini or other white beans, rinsed and drained
1 bunch (about 1 pound) Swiss chard, stems removed, leaves chopped into 1-inch pieces
11/2 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 chopped fresh flat-leaf parsley

Directions
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.

I usually like chili with a nice wedge of cornbread on the side, but to my dismay, I realized we didn’t have cornmeal in the pantry!! boo…(note to self, add it to the food shopping list) Luckily, we did have some tortilla chips to serve it up with! Mmmm…warmed me right up! Perfect meal for a “chili” night…sorry…I couldn’t help myself…

With love and sugar, Kristen xo.