white bean and chicken chili

Nothing like a warm bowl of chili on a cold, rainy day. Served with some corn bread and this pretty much seals the deal for me. I omitted/substituted a few ingredients from the original (found here) per user comments and because I didn't have some of them handy. The outcome still delivered a tasty alternative to the normal tomato based kind. The combination makes for a super hearty and flavorful chili, with a slight kick. I love the texture and crunch the corn adds to the whole thing.

Ingredients:
2 Tablespoons olive oil
1 large onion, chopped
6 garlic cloves, minced
2 pounds of chicken breast, chopped (or you could use rotisserie chicken, just add it later in the cooking process)
1 teaspoon salt (more to taste)
2 Tablespoons 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) kale or Swiss chard, stems removed, and chopped into 1-inch pieces
11/2 cups frozen corn, thawed
4 cups low-sodium chicken stock
1/2 teaspoon crushed red pepper flakes
Freshly ground black pepper to taste
Parmesan cheese
1/4 cup flat leaf parsley, chopped


In a large saucepan, heat oil on medium-high heat. Add the chopped onions and cook for about 5 minutes, until onions are translucent. Lower heat if they start to brown too quickly. Add garlic and cook for another minute. Add chopped chicken, salt, cumin, oregano, and chili powder, and stir till chicken is cooked through.

Add beans, kale or Swiss chard, corn, and chicken stock. Stir ingredients and bring to a simmer. Use a wooden spoon to scrape any browned bits that got stuck to the bottom of the pan. Let simmer for about 40-50 minutes until the stock has reduced by half and the chili has thickened. Add the red pepper flakes and simmer for 10 more minutes. Add salt and pepper to taste.

Spoon into a large bowl, sprinkle with Parmesan cheese and parsley and enjoy thoroughly.