For a Lack of Any News, I'll Talk a Bit About Chili

Okay, so I was watching the Food Network the other day, and Giada was making a white bean chicken chili. It looked really good and healthy, so I thought I'd try it. Plus, my three pickiest eaters were at Nana Ju Ju's. I bought some spices I'd never bought before. I couldn't find swiss chard so used spinach. I was on my way, however, to making the best chili ever.

Colby gave it rave reviews. My brother Alex said it was better than our dad's regular old chili. Sorry, Dad. Nana Ju Ju liked it. Of course, all the kids took one look at it and decided pb & j would be better. Amateurs. Pfft. I also made a cheese and scallion garlic bread loaded with tons of butter. Yummy but defeated the whole purpose of making the healthy chili.

Giada's White Bean and Chicken Chili That Nichole Ripped Off

Ingredients
2 tablespoons olive oil
1 large onion, chopped
4 garlic cloves, minced
2 pounds ground chicken
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 (15-ounce cans) cannellini or other white beans, rinsed and drained
1 bunch (about 1 pound) Swiss chard, stems removed, leaves chopped into 1-inch pieces
11/2 cups frozen corn, thawed
4 cups low-sodium chicken stock
1/4 teaspoon crushed red pepper flakes
Freshly ground black pepper for seasoning
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh flat-leaf parsley

Directions
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. Let toast for a few minutes (Nichole added this in after watching the episode on t.v.) Add 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.

Ladle the chili into serving bowls. Sprinkle with the Parmesan cheese and chopped parsley.