Chicken and white bean chili--perfect for fall!

Okay, I swear I will update my blog on a regular basis during this fall and holiday season. It makes me feel great when I receive messages and emails asking me to update this. So, in honor of the many of you that have been asking for some fall recipes, I am kicking off with my chicken and white bean chili. This recipe makes a huge pot and we can eat off it for a few days. It is perfect served over Mimi's cornbread or Mexican cornbread. Yum-delicious!


Chicken and white bean chili
2 tablespoons olive oil
2 cups chopped onion
5 garlic cloves, finely chopped--or 2-4 tbsp. of the chopped garlic in the jar--whichever you have on hand
21/2 to 3 pounds ground chicken--I used 2 pkgs. bought from Publix
2 teaspoons salt--at least
3 tablespoons ground cumin
2 teaspoons chili powder
3 tablespoons flour
2 (15-ounce cans) cannellini beans, rinsed and drained
1/2 bag of baby spinach, torn into 1 inch pieces
11/2 cups frozen corn, thawed
4 cups chicken stock--I use Kitchen Basics low sodium if available. If not, I use regular and reduce my salt as needed
1/2 teaspoon crushed red pepper flakes
3-5 dashes of hot sauce--this is optional, but I like my chili with a kick. Salt and pepper for taste
Shredded Parmesan cheese

Directions

In a large heavy-bottomed Dutch oven or stock pot, 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,salt, cumin, and chili powder. Cook, stirring frequently, until the chicken is cooked through, about 8-10 minutes. Stir the flour into the chicken mixture. Add the beans spinach, 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 hot sauce and simmer for another 10 minutes. Season with salt and pepper to taste.

Ladle the chili into serving bowls. Sprinkle with the Parmesan cheese.