Wednesday, July 29, 2009

White Bean and Chicken Chili


2 tablespoons olive oil
1 large onion, chopped
4 garlic cloves, minced
2 tablespoons ground cumin
1 tablespoon fennel seeds
1 tablespoon dried oregano
2 teaspoons chili powder
1/2 tsp cayenne pepper
2 pounds ground chicken
1 tbsp soy sauce
1 tbsp white wine vinegar
2 (15-ounce cans) cannellini or other white beans, rinsed and drained
1 can corn, drained
4 cups low-sodium chicken stock
fresh ground white pepper
*can add Parmesan cheese rind

Heat olive oil over medium-high heat. Cook onion 5 minutes. Add garlic and cook 30 seconds. Add spices and toast 1 minute, stirring constantly. Add chicken, soy sauce, vinegar, and a few grinds of white pepper. Cook until chicken is done. Add the beans, corn, chicken stock, and Parmesan rind, if using. Simmer 1 hour, or until thick.

Based on a recipe from Giada at Home.