Prep: 1. Chop onions. Mince garlic. 2. Remove corn from freezer, chop swiss chard, rinse and drain beans. Make: 2. 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. 2. Add the ground chicken, 1 teaspoon salt, cumin, fennel seeds, oregano, and chili powder. Cook, stirring frequently, until the chicken is cooked through, about 8 minutes. 3. Stir the flour into the chicken mixture. Add the beans, Swiss chard, corn, and chicken stock. 4. Bring the mixture to a simmer, scraping the sides occasionally. 5. Simmer for 55-60 minutes until the liquid has reduced by about half and the chili has thickened. 6. When the soup is almost thickened add the red pepper flakes if using and salt and pepper to taste. 7. Serve with Parmesan cheese.
We love the swiss chard and corn in this flavorful and simple chili.