Recipe | Italian Chicken & White Bean Chili

Happy Monday! Who had an awesomely relaxing weekend? This girl. This girl definitely did. Saturday was perfect – it started out with an invigorating spin class, then eating an awesome lunch at Tractor Foods (I have never actually been there), a little pampering haircut, some quality grocery shopping time with my sister, and some great recipe creation with this delicious doozy – my Italian Chicken & White Bean Chili. If every weekend in 2017 can be like the weekend I just had, then I would be the happiest camper ever! But first, you’ve waited long enough for a recipe post, so here it is….

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Italian Chicken & White Bean Chili

Adapted from Half Baked Harvest

Serves 6 – 8 

Ingredients

  • 2 Tbsp EVOO
  • 1.5 lbs chicken legs/thighs, boneless, skinless, cut into 1-inch cubes
  • 3 rashes smoky bacon, cut into 1/4-in squares
  • 1 yellow onion, diced
  • 3 cloves garlic, thinly sliced
  • 2 carrots, thinly sliced
  • 1 can tomato paste
  • 3 tsp chili powder
  • 2 tsp dried oregano
  • 2 tsp smoked paprika
  • 1/2 tsp red pepper flakes
  • 2 tsp fresh thyme, chopped finely
  • 2 bay leaves
  • 1 can San Marzano tomatoes, broken up with a wooden spoon
  • 1 can cannellini beans, drained and rinsed
  • 1 can navy beans, drained and rinsed
  • 1 head broccoli, chopped into bite size pieces (I reserve the stem and eat it whilst cooking, so this is really just the florets)
  • 2 – 3 cups low-sodium or homemade chicken stock
  • 2 cups dragon kale, sliced into bite size pieces
  • Kosher salt and freshly cracked black pepper, to taste
  • 1/2 cup flat leaf parsley, chopped, for serving
  • Freshly grated Parmesan cheese, for serving

Method

In a large Dutch oven, heat EVOO on medium heat. When oil is hot and rippling, add in the chicken. Let brown before tossing it with a wooden spoon, approx. 4 – 5 minutes. Toss to evenly brown, another 2 minutes, and remove from the pot to a bowl, set aside. 

Add in the bacon and render until almost crispy. Toss in onion, garlic and carrot. Sauté until translucent and fragrant, approx. 3 minutes. Then add in the spices (not bay nor thyme), and tomato paste. Combine. 

Pour in the tomatoes, breaking each up roughly with a wooden spoon, and scraping up the bits from the bottom of the pan. Add in beans, bay and thyme. Stir. 

Add in the broccoli and chicken stock. Reduce heat to a simmer and cook uncovered for 30 minutes. 

Add the kale in approximately 5 minutes before serving. Taste and adjust seasoning, you’ll likely use a full 2 tsp of salt, and a lot of black pepper – remembering there is a lot of volume. 

Serve piping hot, topped with parsley and Parmesan cheese, and a wedge of Foccacia for dipping. 

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If you don’t have chili once a month, you’re missing out. This is the perfect comfort food. Be sure to put this recipe to the top of your list!

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