White bean and chicken chili

2 T olive oil
1 large onion chopped
4 cloves garlic
2 pounds chicken breast, no skin, ground
1 tsp salt
2 T ground cumin
1 T fennel seeds
1 T dried oregano
2 tsp chili powder
3 T flour
2 (15-ounce cans) cannellini or other white beans
1 bunch (4 cups) chopped swiss chard, stems removed
1-1/2 cups frozen corn, thawed
4 cups low-sodium chicken stock
1/4 tsp crushed red pepper flakes
freshly ground black pepper - season to taste
1/2 cup grated Parmesan cheese
1/4 chopped flat-leaf parsley

Makes 6 (1-1/2 cup) servings. In a large heav y bottomed saucepan or Dutch oven, heat the oil over medium-high heat. Add onion and cook 5 min or until translucent. Add garlic and cook 30 seconds. Add chicken, salt, cumin, fennel, oregano, and chili powder. Cook, stirring frequently until chicken is cooked through, about 8 minutes. Stir flour into chicken mixture. Add beans, chard, corn, and stock. Bring mixture to a simmer, scraping the brown bits clinging to bottom of pan with wooden spoon. Simmer 55-60 minutes until thickened. Add the red pepper flakes and simmer for another 10 minutes. Season with salt and pepper , to taste. Ladle into serving bowls and sprinkle with 1 T parmesan cheese and chopped parsley.

Number of Servings: 6

Recipe submitted by SparkPeople user BJBETHEL.