1 large onion, chopped
4 garlic cloves, minced
2 pounds ground chicken
1 tsp salt, plus more for seasoning
2 Tbsp ground cumin
1 Tbsp fennel seeds
1 Tbsp dried oregano
2 tsp chili powder
3 Tbsp flour
2 (15-ounce canes) cannellini or other white beans, rinsed and drained
1 bunch (about 1 pound) Swiss chard, stems removed, leaves chopped into 1-inch pieces
1 1/2 cups frozen corn, thawed
4 cups low-sodium chicken stock
1/4 tsp crushed red pepper flakes
Freshly ground black pepper for seasoning
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh flat-leaf parsley
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 the ground chicken, 1 tsp salt, cumin, fennel seeds, oregano, and chili powder. 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 ad chopped parsley.
It made about 7 servings and I froze two to see if this would make a good chili to freeze and have on hand for quick lunches. The only thing I want to do different next time it try dried beans so that the sodium is reduced even more. I have had bad luck with dried beans in the past, so if you have had success with them, please share with me!
