The Ultimate Comfort Food, Chicken Chili

6 Servings
1 hr 5 min

If I was asked to describe a perfect food marriage, I would have to say chicken and chili. Ground chicken, cannellini beans, corn and spinach, along with some herbs and spices, all coming together and going for a slow simmer in the Dutch oven. The prep is minimal, letting the stove do all of the work. This recipe is not only delicious, it is healthy and very easy to make. A perfect dish to cook on a rainy afternoon with crisp temperatures outside. And if you're planning ahead and cooking for the month, this chicken chili freezes well, too.

An ultimate comfort food, this chicken chili is the perfect meal to enjoy on a crisp, cool day.

The Ultimate Comfort Food, Chicken Chili
Recipe details
  • 6  Servings
  • Prep time: 5 Minutes Cook time: 1 Hours Total time: 1 hr 5 min
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Chicken Chili
  • 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, drained and rinsed
  • 1 cup fresh spinach leaves
  • 2 cups frozen corn, thawed
  • 4 cups chicken stock
  • 1 teaspoon course salt
  • 1/2 teaspoon ground black pepper
Chicken Chili
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
  • How to julienne spinach the easy way: Stack spinach leaves on top of each other. Roll stack lengthwise, turn the rolled stack horizontally and cut with a chef's knife into shavings.
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