**White Bean and Chicken Chili**

Recipe from Food Network.

Ingredients

• 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
• 2 (15-ounce cans) cannellini or other white beans, rinsed and drained
• 1 bunch (about 1 pound) Swiss chard, stems removed, leaves chopped into 1-inch pieces (substituted with spinach. Much easier)
• 1 1/2 cups frozen corn, thawed
• 4 cups low-sodium chicken stock
• 1/4 teaspoon crushed red pepper flakes (we substituted with 2 chipotle peppers)

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. (We also threw in the chopped chipotles here)
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.
 

Possibly the best chili ever. We used 3 chipotles so it was too hot for me, but I think with 2 it would be perfect. Only problem is, it’s not very photogenic. Trust me though,good stuff.