This hearty chicken chili is a lighter, healthier rendition of the traditional recipe, made with healthy ground chicken, corn, navy beans, and kale, seasoned with thyme, oregano, and cumin.
The original recipe for this chicken chili was created by Giada de Laurentis. After seeing her prepare this I was inspired to make a healthier rendition of my traditional chili recipe. Substituting the ground beef with ground chicken drastically reduces the fat content and lends for a lighter flavour. The addition of kale adds a slightly bitter bite to the chili which which balances the sweet beans and corn.
2 tbsp. extra-virgin olive oil
1/2 large red onion (about 1 cup), finely diced
1 large carrot (about 1 cup), finely diced
2 celery stalks (about 1 cup), finely diced
2 tbs. flour (or potato starch)
450g ground chicken
4 cups organic vegetable or chicken broth + 1 cup cold water
1/2 can of canned corn, drained
1 can of white kidney or navy beans, drained (reserve half of the starchy liquid)
1 cup of finely chopped kale
1 tsp. thyme
1/2 tsp. oregano
1/2 tsp. cumin
1/2 tsp. paprika
salt and pepper to taste
Remove kale stems, rinse the leaves thoroughly with water then chop finely.
Heat the olive oil in a large pot on medium heat for about 2 minutes. Add the onion, celery, and carrot and cook, stirring occasionally, for about 5-7 minutes or until translucent. Season with salt and pepper to taste.
Add the ground chicken and spices to the pot and cook for 12-15 minutes or until lightly browned. As the chicken cooks, break it apart with a wooden spoon or spatula. Once cooked, sprinkle the flour over the chicken and stir to coat the chicken evenly. Cook for a few minutes before adding the other ingredients.
Increase the heat to high, add the broth and kale and bring to a boil. Once boiling, cook uncovered for 30-35 minutes.
Reduce the heat to low, add the corn and beans along with the starchy liquid from the beans (which helps thicken the chili) and stir to combine.
Cook for another 10-15 minutes or until the liquid has reduced by about half and the chili has thickened.
Serve warm with freshly grated Parmesan cheese and a drizzle of extra virgin olive oil.