Dear Grandma Vi,
Thank you for leaving me with some of your best recipes. You make me look like a hero on occasions like Super Bowl Sundays, cold winter evenings and summer bbqs. And while I admit to sometimes tweaking ingredients for healthier versions, I didn’t even have to with this chili. Its hearty but still light, totally good for you and incredibly delicious. Please know, your heart, soul and love for feeding people live on in my kitchen daily… I miss you greatly.
3 T Olive oil
1 large white onion, chopped
3 large garlic cloves, minced
2 lbs ground organic free-range antibiotic free chicken (I’m a big fan of Mary’s)
1 teaspoon salt, plus more to taste
2 T cumin
1 T fennel seed
1 T dried oregano
1 T ancho chili powder
2 13 ounce jars of Jovial Foods cannellini beans, lightly rinsed and drained
1 pound (1 bunch) of swiss chard or kale, stems removed, leaves roughly chopped
3 1/2 cups low sodium chicken broth
crushed red pepper flakes to taste
grated parmegiano reggiano cheese for garnish
1 bunch chopped Italian parsley for garnish
In a large heavy saucepan, heat the oil over medium-high heat. Add the onions and cook until translucent, about 4 minutes. Add the garlic and cook for 30 seconds – 1 minute. Add the chicken, salt, cumin, fennel seeds, oregano, and chili powder. Stir often, until the chicken is cooked through. Add cannellini beans, greens of choice (kale or chard) and chicken stock. Bring the chili to a light boil, then let simmer on low heat for 55-60 minutes until the chili has thickened and the liquid has reduced by half. Add the red pepper flakes and simmer for another 6-9 minutes. Add more salt to taste for seasoning if desired.
Upon serving, sprinkle with parm cheese and chopped parsley. ** I like to serve with organic tortilla corn chips.