Giada’s White Bean Summer Chili

I’m always on the hunt for meal prep-friendly recipes that are healthy, mess-free and filling. While chili is my usual go-to, it’s not exactly a meal I crave on hot summer days. That is, until I found this Giada De Laurentiis original recipe.

With white cannellini beans, bright yellow corn and fresh swiss chard, Giada’s chili is a win! *Protip: watch the video of Giada making the chili. It’s super helpful and detailed.

Here are my top 3 Giada takeaways:

1. Toast your spices before adding the meat. This is typical in Indian cooking.
2. Flour works as a thickening agent. Perfect for chili!
3. If you like it spicy, add your pepper flakes early in the cooking process to build up more heat.

BUEN PROVECHO X MUCHOS BESOS

INGREDIENTS: 

• lean ground turkey or ground chicken
• 1 onion, diced
• 2- 15 oz cans of cannellini beans, drained
• 1 -15 oz can of yellow corn, drained
• 1 bunch of swiss chard, coarsely chopped
• 4 cups of low sodium chicken broth
• 2 tablespoons of flour (optional)
• 4 garlic cloves, minced
• salt + pepper
• cumin
• dried oregano
• fennel seeds
• chili powder
•  red pepper flakes
• fresh parsley, chopped
• shredded parmesan cheese

DIRECTIONS:

1. In a large heavy-bottomed saucepan or Dutch oven, heat the oil over medium-high heat.
2. Add the onion and cook until translucent, about 5 minutes.
3. Add garlic, salt + pepper and cook until fragrant, about 2 minutes.
4. Add 2 teaspoons of chili powder for color, 1 tablespoon of dried oregano, 2 tablespoons of cumin, 1 tablespoon of fennel seeds, toss and let spices toast, 2 minutes
5. Drizzle a bit more olive oil to the pan before adding ground meat (I use lean turkey)
6. Add salt and breakdown the meat
7. Stir 2 tablespoons of flour into the mixture and cook down, 2 minutes. Flour helps thicken the chili and should be added before liquids.
8. Cook, stirring frequently, until the turkey is cooked through, about 8 minutes.
9. Add the beans, corn, swiss chard, chicken broth, salt + red pepper flakes, stir
10. Bring the mixture to a simmer, scraping up any brown bits on the bottom of the pan and simmer for 1 hour, or until the liquid has reduced and the chili has thickened.

*Serve the chili in bowls, sprinkle with Parmesan cheese and chopped parsley.