As you probably guessed, this chili is a Giada De Laurentiis original recipe. I’m a big fan because I’m always on the hunt for meal prep-friendly recipes that are simple, 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 recipe. Grazie, Giada!
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 informative.
Here are my top 3 Giada takeaways:
- Toast your spices before adding the meat. This is typical in Indian cooking.
- Flour works as a thickening agent. Perfect for chili!
- If you like it spicy, add your pepper flakes early in the cooking process to build up more heat.
BUEN PROVECHO X MUCHOS BESOS
- 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
- dried oregano
- fennel seeds
- chili powder
- red pepper flakes
- fresh parsley, chopped
- shredded parmesan cheese
- 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 garlic, salt + pepper and cook until fragrant, about 2 minutes.
- 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
- Drizzle a bit more olive oil to the pan before adding ground meat (I use lean turkey)
- Add salt and breakdown the meat
- Stir 2 tablespoons of flour into the mixture and cook down, 2 minutes. Flour helps thicken the chili and should be added before liquids.
- Cook, stirring frequently, until the turkey is cooked through, about 8 minutes.
- Add the beans, corn, swiss chard, chicken broth, salt + red pepper flakes, stir
- 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.