Description
What’s not to love about chicken chili???
Ingredients
Scale
- 2 Tbsp olive oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 1/2 pounds chicken, cubed
- 1/2 tsp each salt, pepper, garlic salt
- 1 fennel bulb and stalks, cored and chopped, reserving fronds
- 3 carrots, chopped
- 2 stalks celery, chopped
- 2 Tbsp fennel seeds
- 1 Tbsp oregano
- 1 Tbsp chili powder
- 1 tsp red pepper flakes
- 1/2 tsp each salt and pepper
- 4 cups low-sodium chicken stock
- 2 cans cannellini beans, rinsed and drained
- 4 cups (roughly) kale, stripped from the tough stems and lightly chopped
- 1 pound bag frozen corn
- Freshly grated parmesan cheese
- 1/4 cup fresh flat leaf parsley, chopped
Instructions
- Cube chicken and toss with 1/2 tsp each salt, pepper, and garlic salt, then set aside
- In pressure cooker on “brown” setting, heat olive oil
- Add onion, carrots, celery, fennel, and garlic and sauté for several minutes
- Add the cubed chicken, stirring often, until chicken is nearly cooked
- Crush the cumin, fennel seeds, oregano, chili powder, red pepper flakes, salt and pepper together
- Add spices to pressure cooker and allow to coat the meat and veggies
- Pour in the chicken stock and rinsed and drained beans
- Stir to combine
- Cover the pressure cooker and set to 5 minutes on high
- While that is cooking, prepare the kale and grate the parmesan cheese
- Release the pressure, remove the lid, and stir in the kale and frozen corn
- Cover, and set to 1 minute on high pressure
- Once the cooker signals that time is up, either turn off the pressure cooker or unplug it, and allow it to stand for several minutes before releasing pressure
- Stir well, then ladle into serving bowls, garnishing with parmesan cheese, chopped parsley, and some fennel fronds
- Prep Time: 20 minutes
- Cook Time: 30 minutes
Nutrition
- Serving Size: 6-8
