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.




  • 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


  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.

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