WHITE BEAN AND CHICKEN CHILI
To get yourself through the week, cook up a pot of Giada De Laurentiis' veggie-packed White Bean and Chicken Chili recipe from Giada at Home on Food Network.
Provided by Giada De Laurentiis
Categories main-dish
Time 1h23m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- 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.
VEGETARIAN CHILI VERDE
Though there is some prep work that goes into this chili, it's still a convenience in so many ways. For example, it can be made 2 or 3 days ahead. Also, it uses canned fire-roasted green chiles as the basis for the sauce and skips the laborious task of roasting and peeling your own. The corn bread, too, which is nice and moist, can be made 1 day ahead. Just cool it completely, then wrap it tightly in foil and let it stand at room temperature.
Provided by Giada De Laurentiis Bio & Top Recipes
Time 2h10m
Yield 4 to 6 servings
Number Of Ingredients 27
Steps:
- Heat the oil in a heavy, large pot over medium heat. Add the onions, potatoes, yams, garlic, tomatillos and poblanos. Cover and sweat until the onions are tender, stirring often to prevent browning, about 8 minutes. Mix in the oregano, flour, cumin, 1 teaspoon salt and 1/2 teaspoon pepper. Add the hominy with the juices and the broth and bring the chili to a simmer.
- Place the green chiles in a processor. Using tongs, transfer strips of the poblano chile from the pot to the processor; blend just until smooth. Scrape the chile sauce into the pot.
- Cover and simmer the chili 20 minutes. Uncover and simmer until the potatoes and yams are tender and the chili is reduced to desired consistency, stirring often, 20 to 25 minutes longer. Season with more salt and pepper if desired.
- Ladle the chili into bowls. Serve with garnishes and Buttermilk and Sour Cream Corn Bread.
- Position a rack in the center of the oven and preheat to 400 degrees F. Butter a 9-by-9-by-2-inch metal baking pan.
- Blend the cornmeal, flour, sugar, baking powder, salt and baking soda in a processor for 5 seconds. Add the butter cubes. Blend until the butter is reduced to tiny pieces, 15 to 20 seconds. Whisk the buttermilk, sour cream and eggs in a large bowl to blend. Add the dry ingredients from the processor and stir until evenly moistened. Scrape the batter into the prepared pan.
- Bake the corn bread until the top is golden brown and a tester inserted into the center comes out clean, about 25 minutes. Cool the bread on a rack at least 30 minutes. Serve warm or at room temperature.
GIADA'S CALIFORNIA CHILI
Steps:
- 1. Heat oil over med-high heat in large heavy pot. Add chilies, onion, celery and garlic. Saute until softened, 5-6 minutes. 2. Add meat, saute about 7 minutes until no longer pink. Sprinkle flour over meat, stir to blend. Add tomato paste, chili powder, sugar, 1 t. salt, .5 t pepper. Cook, stirring 1-2 minutes. 3. Add broth and beans. Bring to simmer. Reduce heat to med-low, simmer, stirring often until it thickens; about 20-30 minutes.
WHITE BEAN CHICKEN CHILI - GIADA DE LAURENTIIS
Make and share this White Bean Chicken Chili - Giada De Laurentiis recipe from Food.com.
Provided by Brookelynne26
Categories Chicken
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- 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.
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