Description
A hearty chili to enjoy on a cold winter’s day. Perfect to pair with homemade bread!
Ingredients
Scale
2 tablespoons extra virgin olive oil
1 large onion, chopped
4 garlic cloves, minced
2 lbs. ground chicken
1 tablespoons dried oregano
2 teaspoons chili powder
1/2 teaspoons salt
2 tablespoons ground cumin
3 tablespoons flour
2 (15-ounce cans) white or cannellini beans, rinsed and drained
1 1/2 cups frozen corn, thawed
4 cups low-sodium chicken broth
1/2 teaspoon red pepper flakes
ground pepper to taste
Optional: cilantro, sour cream, cheddar cheese, tortilla chips for garnishing
Instructions
- In a large pot, heat the olive oil on medium heat. Saute the onion and cook until it is translucent (3-5 mins.). Add the garlic and cook for 30 seconds.
- Add the ground chicken, oregano, chili powder, cumin, and salt. Break the chicken up and continue stirring until the chicken is fully cooked (about 8-10 minutes).
- Add the flour to the chicken. Add the beans, corn, and chicken stock. Bring to a simmer and stir the mixture, making sure to scrape the bottom of the pan. Simmer for 60 minutes until the liquid reduces by about half and has thickened. Add the red pepper flakes and cook for an additional 10 minutes. Serve.