No Directions 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 Recipe

Looking for an easy NO Directions 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 recipe? Learn how to make NO Directions 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 using healthy ingredients.


Submitted by kentp

Makes 6 servings



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

Recipe Ingredients for NO Directions 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

2 tablespoons olive oil
1 large onion, chopped
4 garlic cloves, minced
2 pounds ground chicken
1 teaspoon salt, plus more for seasoning
2 tablespoons ground cumin
1 tablespoon fennel seeds
1 tablespoon dried oregano
2 teaspoons chili powder
3 tablespoons flour
5 1/2 cups frozen corn, thawed
1/4 teaspoon crushed red pepper flakes
1 Freshly ground black pepper for seasoning
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh flat-leaf parsley

Recipe Directions for NO Directions 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

  1. Ingredients

  2. 2 tablespoons olive oil

  3. 1 large onion, chopped

  4. 4 garlic cloves, minced

  5. 2 pounds ground chicken

  6. 1 teaspoon salt, plus more for seasoning

  7. 2 tablespoons ground cumin

  8. 1 tablespoon fennel seeds

  9. 1 tablespoon dried oregano

  10. 2 teaspoons chili powder

  11. 3 tablespoons flour

  12. 2 (15-ounce cans) cannellini or other white beans, rinsed and drained

  13. 1 bunch (about 1 pound) Swiss chard, stems removed, leaves chopped into 1-inch pieces

  14. 11/2 cups frozen corn, thawed

  15. 4 cups low-sodium chicken stock

  16. 1/4 teaspoon crushed red pepper flakes

  17. Freshly ground black pepper for seasoning

  18. 1/2 cup grated Parmesan cheese

  19. 1/4 cup chopped fresh flat-leaf parsley

  20. Directions

  21. 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.

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

Categories

First Course

Nutrition Facts
Serving Size 344.3g
Amount Per Serving
Calories
529
Calories from Fat
186
% Daily Value*
Total Fat
20.7g
32%
Saturated Fat
5.5g
27%
Trans Fat
0.0g
Cholesterol
142mg
47%
Sodium
682mg
28%
Potassium
905mg
26%
Total Carbohydrates
35.7g
12%
Dietary Fiber
5.7g
23%
Sugars
5.9g
Protein
53.1g
Vitamin A 19% Vitamin C 28%
Calcium 18% Iron 28%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B+
  Good points
  • High in niacin
  • High in selenium
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