CHILI****White Bean and Chicken Chili - Slow Cooker

By Unblond1

01/02/14 - Made in slow cooker for the first time. I didn't find any difference in the flavour and it's certainly much easier!
Recipe courtesy Giada De Laurentiis
Great for both

Ingredients

• 1 tablespoon olive oil
• 1/2 large onion, chopped
• 2 garlic cloves, minced
• 14-16 oz. ground chicken
• 1/2 teaspoon salt, plus more for seasoning
• 1 tablespoon ground cumin
• 1/2 tablespoon fennel seeds
• 1/2 tablespoon dried oregano
• 1 teaspoon chili powder
• 1 1/2 tablespoons flour
• 1 can cannellini or other white beans, rinsed and drained
• 1/2 bunch (about 1/2 pound) Swiss chard or Kale, stems removed, leaves chopped into 1-inch pieces
• 1 1/2 cups frozen corn, thawed or 1/2 cup hominy grits, cooked for about 45 minutes on regular cycle in rice cooker, then drained
• 2 cups low-sodium chicken stock
• 1 piece of parmesan rind, removed before serving
• 1/8 teaspoon crushed red pepper flakes
• Freshly ground black pepper for seasoning
• 1/4 cup grated Parmesan cheese
• 2 tablespoons chopped fresh flat-leaf parsley, Optional

Preparation

Step 1

* 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 the garlic and cook for 30 seconds. Add the ground chicken, 1 teaspoon salt, cumin, fennel seeds, oregano, and chili powder. Cook, stirring frequently, until the chicken is cooked through, about 8 minutes.

* Stir the flour into the chicken mixture. Add the beans, Swiss chard, corn, and chicken stock. Bring the mixture to a simmer, scraping up the brown bits that cling to the bottom of the pan with a wooden spoon. Simmer for 55-60 minutes until the liquid has reduced by about half and the chili has thickened. Add the red pepper flakes and simmer for another 10 minutes. Season with salt and pepper, to taste.

*To prepare in slow cooker*, combine everything except greens and hominy in large cooker and cover and cook overnight for 10 hours on simmer. *In the morning*, stir in the hominy and greens and cook for a further 1 1/2 hours on low.

* Divide chili in half and freeze one portion for three servings at another time.

* Ladle the chili into serving bowls. Sprinkle with the Parmesan cheese and chopped parsley.


*NUTRITION:*

Calories 329.8
Total Fat 11.8 g
Saturated Fat 3.6 g
Polyunsaturated Fat 0.3 g
Monounsaturated Fat 1.7 g
Cholesterol 60.9 mg
Sodium 371.1 mg
Potassium 557.8 mg
Total Carbohydrate 31.6 g
Dietary Fiber 5.8 g
Sugars 1.3 g
Protein 24.9 g