We received some much needed rain over the weekend, which means it finally feels like winter in San Francisco. Instead of focusing on how dreary it is, I look at this weather as the “free-dress” pass of adulthood. I say forget the makeup and swap jeans for leggings (they aren’t pants people), just as I once traded school uniforms for capri pants and Old Navy fleeces.
On this adulthood free dress day I did just that. Dave and I had some friends over for a very casual dinner to catch up and show off the new pad. My standby soup of choice is this White Bean Turkey Chili and Saturday’s rain made it the perfect night to whip it up. What I love about this recipe is it feeds a crowd and leaves hearty leftover portions. Or, you can freeze half for a later date.
White Bean Turkey Chili (adapted from this Giada De Laurentiis recipe)
Ingredients
- 2 tablespoons olive oil
- 1 large onion, chopped
- 4 garlic cloves, minced
- 2 pounds ground chicken (I use ground turkey)
- 1 teaspoon salt, plus more for seasoning
- 2 tablespoons ground cumin
- 1 tablespoon fennel seeds (I’ve added and omitted depending on if I have fennel seeds in the cupboard)
- 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 (I use kale)
- 11/2 cups frozen corn, thawed
- 4 cups low-sodium chicken stock
- 1/4 teaspoon crushed red pepper flakes (I usually omit)
- Freshly ground black pepper for seasoning
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh flat-leaf parsley
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.