Recipe: Giada's White Bean and Chicken Chili with Cheddar and Scallion Bread

WHITE BEAN AND CHICKEN CHILI

2 tablespoons olive oil
1 large onion, chopped
4 garlic cloves, minced
2 pounds ground chicken (may use ground turkey, ground beef, etc.)
1 teaspoon salt, plus more for seasoning
2 tablespoons ground cumin
1 tablespoon fennel seeds
1 tablespoon dried oregano
2 teaspoons chili powder
3 tablespoons flour
2 cans (15 ounces each) cannellini or other white beans, rinsed and drained
1 bunch (about 1 pound) Swiss chard, stems removed, leaves chopped into 1-inch pieces (or spinach or beet greens)
1 1/2 cups frozen corn, thawed
4 cups low-sodium chicken broth (or water)
1/4 teaspoon crushed red pepper flakes
Freshly ground black pepper (for seasoning)
FOR SERVING:
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh flat-leaf parsley
Cheddar and Scallion Bread (recipe follows)

In a large heavy-bottomed saucepan or Dutch oven, heat the oil over medium-high heat. Add the onion and cook until translucent, about 5 minutes.

Add the garlic and cook for 30 seconds.

Add 1 teaspoon salt, cumin, fennel seeds, oregano, and chili powder; fry for about a minute, while stirring.

Add a little more olive oil to the pan and the ground chicken; cook, stirring frequently, until the chicken is cooked through, about 8 minutes.

Stir the flour into the chicken mixture. Add the beans, Swiss chard, corn, and chicken stock. Bring the mixture to a simmer, scraping up the brown bits that cling to the bottom of the pan with a wooden spoon. Simmer for 55-60 minutes until the liquid has reduced by about half and the chili has thickened.

Add the red pepper flakes and simmer for another 10 minutes. Season with salt and pepper, to taste.

TO SERVE:
Ladle the chili into serving bowls. Sprinkle with the Parmesan cheese and chopped parsley. Serve with Cheddar and Scallion Bread.

CHEDDAR AND SCALLION BREAD

8 ounces sharp cheddar cheese, shredded or coarsely grated
6 ounces butter, at room temperature
4 scallions, finely chopped
2 cloves garlic, chopped
Kosher salt and freshly ground black pepper
1 (1 pound) loaf ciabatta bread, cut in half horizontally

Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F.

In a food processor, combine the cheese and butter. Process until the mixture is smooth. Add the scallions and pulse until combined. Season with salt and pepper, to taste.

Spread the cheese mixture on the cut sides of the bread. Place on a baking sheet.

Bake for 10 to 12 minutes until golden.

Using a serrated knife, cut the bread into 1-inch thick slices and serve.

Makes 4 to 6 servings
Source: Giada De Laurentiis