Cannellini and Chicken Chili
Bowl made by Heath Ceramics and enamel pan by Le Creuset.
Hella Cannellini: Chili is one of those dishes foods that has a million different variations, but they are all packed with protein, comforting, and versatile. Eat it by itself, as a dip for tortilla chips, on top of a burger or hot dog, or even in an omelette (believe me, I’ve had it). I used turkey and threw in some Italian ingredients (like cannellini beans) because my pantry is stocked with them, but it’s also a good opportunity to use frozen veggies.
Serves 4 - 6
Ingredients:
1 large onion, chopped
10 garlic cloves, chopped
2 pounds ground turkey (or chicken or beef)
2 tablespoons cumin
1 tablespoon fennel seeds
1 tablespoon Italian seasoning
2 teaspoons chili powder
3 tablespoons flour
2 - 15-ounce cans cannellini (or other beans)
1 bunch kale, stems removed and chopped
4 cups low-sodium chicken stock
2 cups frozen corn
1/4 teaspoon crushed red pepper flakes
1/2 cup parmigiano reggiano
1/4 cup cilantro or flat-leaf Italian parsley, chopped
Extra-virgin olive oil
Kosher salt and pepper
Steps:
In a Dutch oven, heat the 1/4 cup of EVOO over medium-high heat. Add the onion and 1/2 teaspoon of kosher salt and cook for 5 minutes until softened. Add the garlic and cook for 1 minute (do NOT burn). Add the ground turkey, 1 teaspoon salt, cumin, fennel seeds, Italian seasoning, and chili powder. Thoroughly mix, and cook until the turkey is cooked through.
Stir the flour into the turkey and cook for a couple minutes. This will cook out the grainy flour taste.
Add the beans, corn, and chicken stock. Bring the chili to a simmer, scraping up the brown bits on the bottom of the pan with a wooden spoon. Lower heat and simmer for 45 minutes.
Add the kale and red pepper flakes and cook for an additional 15 minutes to reduce further. I like a thick chili, but feel free to cook to your desired consistency. Season with salt and pepper, to taste.
To plate, ladle the chili into bowls. Sprinkle with the Parmesan cheese, garnish with chopped cilantro/parsley, and drizzle EVOO on top.
Eat the chili in front of the TV with a cozy blanket.
