The secret to this Giada De Laurentiis White Bean and Chicken Chili is the blend of tasty spices and herbs. The oregano, fennel, ground chicken, white beans, and Swiss chard give it an Italian touch with a wonderful earthy and warm flavor.

To make Giada’s White Bean and Chicken Chili, you start by heating the oil and then sautéing the onion and garlic. Next, add the chicken and spices, and let it simmer with beans, chard, and stock for about an hour.

The result is a rich and healthy chili that’s perfect for cold weather. I love enjoying it with cornbread! Give it a try and let me know what you think in the comments. Honestly, it’s so delicious you’ll want to make it all the time!

Giada White Bean and Chicken Chili Ingredients

• 2 tbsp olive oil
• 1 large onion, chopped
• 4 garlic cloves, minced
• 2 lbs ground chicken
• 1 tsp salt, plus extra for seasoning
• 2 tbsp ground cumin
• 1 tbsp fennel seeds
• 1 tbsp dried oregano
• 2 tsp chili powder
• 3 tbsp all-purpose flour
• 2 15-ounce cans cannellini beans, rinsed and drained
• 1 bunch Swiss chard, stems removed, leaves chopped into 1-inch pieces
• 1½ cups frozen corn, thawed
• 4 cups low-sodium chicken stock
• ¼ tsp crushed red pepper flakes
• Freshly ground black pepper, to taste
• ½ cup grated Parmesan cheese
• ¼ cup chopped fresh flat-leaf parsley

How To Make Giada White Bean and Chicken Chili

1. Heat the Oil: Start by heating olive oil in a large heavy-bottomed saucepan or Dutch oven over medium-high heat.
2. Sauté the Onion: Add the chopped onion and cook until translucent, about 5 minutes.
3. Add Garlic and Spices: Introduce the minced garlic to the pan and cook for 30 seconds. Follow with the ground chicken, 1 teaspoon of salt, cumin, fennel seeds, oregano, and chili powder. Stir frequently until the chicken is fully cooked, roughly 8 minutes.
4. Thicken with Flour: Sprinkle the flour over the chicken mixture, stirring to combine.
5. Combine Remaining Ingredients: Add the white beans, chopped Swiss chard, thawed corn, and chicken stock to the pan. Bring everything to a simmer, making sure to scrape up the tasty bits stuck to the bottom of the pan.
6. Let It Simmer: Allow the chili to simmer for about 55-60 minutes, or until the liquid reduces by about half and the chili thickens.
7. Season Further: Mix in the red pepper flakes and continue to simmer for another 10 minutes. Adjust the seasoning with additional salt and freshly ground black pepper according to your taste.
8. Serve and Garnish: Ladle the hot chili into bowls. Garnish each serving with a sprinkle of grated Parmesan cheese and fresh parsley.

What’s the best way to thicken my chili if it’s too thin?

To thicken your Giada White Bean and Chicken Chili, simply let it simmer uncovered for a bit longer. This allows the liquid to reduce and the chili to thicken. If you’re in a hurry, a cornstarch slurry works wonders too.

Recipe Tips

• Boost the Flavor: For extra depth, add a splash of white wine when cooking the chicken. It adds a rich, tangy flavor that pairs perfectly with the spices and chicken, making every bite even more delightful and satisfying.
• Perfect Consistency: If your chili is too thick, add a little more chicken stock until it reaches your desired consistency. On the flip side, if it’s too thin, let it simmer a bit longer uncovered to thicken up.
• Spice it Up: If you like your chili with a kick, add a diced jalapeño or a pinch of cayenne pepper. It gives a pleasant heat that complements the flavors without overpowering the dish. Trust me, it’s worth it!
• Fresh Herbs: Add a handful of fresh cilantro or basil just before serving. It brightens up the dish and adds a lovely fresh note that balances the hearty flavors of the chili. Plus, it looks pretty too!

Recipe Variations

• Vegetarian Version: Skip the chicken and use an extra can of beans or some diced tofu. It’s still packed with protein and just as satisfying. You won’t even miss the meat, I promise.
• Turkey Twist: Substitute ground chicken with ground turkey for a slightly different flavor. It’s a simple swap that can change up the taste without altering the recipe much. Plus, it’s a great way to use up leftover turkey.
• Creamy Delight: For a creamier texture, stir in half a cup of Greek yogurt or sour cream at the end. It adds a tangy richness that makes the chili super comforting and indulgent. Your taste buds will thank you.
• Cheesy Goodness: Add a cup of shredded cheddar or Monterey Jack cheese to the chili just before serving. It melts into the chili, making it gooey and even more delicious. Who doesn’t love a cheesy chili?

What To Serve With White Bean and Chicken Chili

Serve your White Bean and Chicken Chili with jalapeño cheddar cornbread, quinoa salad, buttery garlic knots, roasted Brussels sprouts, and mango avocado salsa.

You can also pair this hearty meal with honey-glazed carrots, crispy kale chips, and refreshing pineapple cucumber salad for a unique twist.

How To Store Leftover White Bean and Chicken Chili

In The Fridge:

Store leftover White Bean and Chicken Chili in an airtight container in the refrigerator. This ensures it stays fresh and delicious. Make sure to consume it within 3 to 4 days for the best quality and safety.

In The Freezer:

Cool the chili completely before transferring it to freezer-safe bags or containers. Label with the date and use within 2 months for optimal taste and texture.

How To Reheat Leftover White Bean and Chicken Chili

Reheat your leftover White Bean and Chicken Chili by placing it in a saucepan over medium heat. Stir occasionally until it is thoroughly heated through, which should take about 10 minutes.

Alternatively, you can reheat it in the microwave on high for about 3-4 minutes, stirring halfway through to ensure even heating.

Check out More Giada Recipes:

• Giada Butternut Squash Lasagna
• Giada De Laurentiis Cauliflower Alfredo
• Giada De Laurentiis Chicken Piccata