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5 from 1 vote

Chicken Chili

Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings 6 servings
Author Farmhouse 1820

Ingredients

  • 2 Tablespoons olive oil
  • 1 large yellow onion finely chopped
  • 2 pounds ground chicken
  • 2 Tablespoons ground cumin
  • 1 teaspoon fennel seeds
  • 1 Tablespoon dried oregano
  • 2 teaspoons chili powder
  • 3 Tablespoons flour
  • 2 15 ounce cans cannellini beans, rinsed and drained
  • 1 cup fresh spinach leaves
  • 2 cups frozen corn thawed
  • 4 cups chicken stock
  • 1 teaspoon course salt
  • 1/2 teaspoon ground black pepper

Instructions

  • In a large heavy-bottomed saucepan or stock pot, heat the oil over medium-high heat.
  • Add the onion and cook until translucent, about 3 minutes.
  • Add the ground chicken, cumin, fennel seeds, oregano, chili powder, salt and pepper.
  • Cook stirring frequently, until the chicken is cooked through and no pink remains.
  • While the chicken cooks, julienne the spinach leaves. Set aside.
  • Stir the flour into the chicken mixture, making sure flour is fully blended in.
  • Add the chicken stock, beans, and corn.
  • Bring mixture to a simmer, and simmer for 45 minutes or until the liquid has reduced by about half and the chili has thickened. At this time, add the spinach and stir to combine.
  • Simmer for another 5 minutes.
  • Serve hot