Chicken Parm Chili

Football season has begun which means we all need the perfect chili to serve on game day!  This one right here is a real crowd pleaser and I call it Chicken Parm Chili. It has all the flavors of your favorite Italian American dish but you don’t have to stand over the stove frying chicken cutlets all day. This slightly spicy tomato based chili has chicken in stead of beef, chickpeas and cannelloni beans, because “Italian”..and the garnishes are to die for. Melted mozzarella, creamy ricotta,, punch parmegiano and crunchy toasted bread crumbs, you just can’t beat it. You can make it even days ahead and then heat it up on game day so you can spend more time cheering on your favorite team with friends. Also, speaking from experience, this will also help you to drown out your husband whining about his fantasy football team…anyone else a victim? 

(Serves 4-6 people)

Ingredients-

3 tablespoons extra virgin olive oil 

1 medium yellow or vidalia onion, diced

1 medium green bell pepper, diced

3 cloves of garlic, minced finely

1 teaspoon of Italian Seasoning (Or dried oregano will do)

1 heaping tablespoon of tomato paste

2 teaspoons of Calabrian Chili Paste (I prefer Amore brand in the tube) (this is optional, if you like a little kick)

1 Lb Ground chicken 

1 cup canned chickpeas (drained)

1 1/2 cups canned cannellini beans (drained)

28 oz can of crushed tomatoes 

1 cup of chicken broth (Plus 1/2 cup or so more if the chili is too thick for your liking)

6 leaves of basil, sliced thin (plus more for garnish if you prefer)

Salt and pepper to taste

Garnishes-

Seasoned Breadcrumbs (1/3 cup) mixed with 2 tablespoons of olive oil, toasted in a pan ( sprinkle in a little parmesan at the end)

Ricotta cheese to dollop on top of each bowl

Shredded part Skim Mozzarella (grate yourself for a meltier result)

Freshly grated Parmegiano Reggiano Cheese

Extra virgin olive oil for drizzling 

Steps-

In a medium saucepan, heat the 3 tablespoons of olive oil on medium heat, add your onion and bell pepper and sweat until soft and fragrant, about 8 minutes.

Add in the minced garlic and Italian seasoning and cook until fragrant about 2 minutes. 

Add the ground chicken and a good dash of salt and black pepper. Break up the chicken with a spoon while it cooks until you are left with cooked crumbles of chicken. 

Add in the tomato paste and chili paste and cook on low heat for 2 minutes to get the raw taste out of it. 

Add in the beans, crushed tomato, chicken stock and a dash of salt and pepper and cook on low heat for a few minutes until it begins to simmer. Stir in the sliced basil leaves. Place the lid on the pot and cook on low heat for about 30 minutes or until all the flavors are melded together. 

Adjust seasoning to your liking. I added about 1 teaspoon of sugar to balance out the acid. If the texture of the chili is too thick for your liking add a few splashes of chicken stock. 

To serve, ladle the chili into bowls and top each bowl with a dollop of ricotta, some shredded mozzarella, freshly grated parmigiana reggiano, a drizzle of extra virgin olive oil and finally the toasted seasoned breadcrumbs and more fresh basil.