Chicken & White Bean Chili with Swiss Chard: My 4 Kids’ Favorite Way to Eat Swiss Chard
Ingredients
Scale
- 2 tablespoons olive oil plus extra for drizzling on top
- 1 large onion, chopped
- 6 garlic cloves, minced
- 1 teaspoon salt
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 2 teaspoons chili powder
- 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
- 4 cups low-sodium chicken stock
- 2 cups cooked chicken in bite-size pieces (rotisserie works perfectly)
- 1 1/2 cups frozen corn, thawed (or canned)
- 1/2 cup shaved Parmesan cheese for toppings
Instructions
- In a large stock pot or Dutch oven, slowly sautee the onions in butter or oil over low heat until soft, about 8 minutes. Add the garlic and cook for 1 minute.
- Add remaining ingredients EXCEPT the corn and parmesan cheese and bring to a low boil. Reduce heat and simmer gently for about 15 minutes until the flavors melt together and the liquid reduces just a bit.
- Ladle out generous portions topped with fresh Parmesan cheese shavings and a drizzle of olive oil. (And don’t leave the oil out! The rascals didn’t like this dish until I added that drizzle. #WordToTheWise)