White Bean and Chicken Chard Chili
2 T. olive oil
1 lg. chopped onion
4 garlic cloves, minced
2 lb. ground chicken (or turkey)
1 t. salt
2 T. ground cumin
1 T. fennel seeds
1 T. dried oregano
2 t. chili powder
3 T. flour
1 (15 oz. can each ) northern and navy beans
1 large bunch swiss chard, all hard stems removed and chopped into small serving size pieces
1 ½ c. frozen corn, thawed
4 c. low sodium chicken stock
½ t. crushed red pepper flakes
½ c. grated parmesan
¼ c. fresh chopped parsley
Cook onions until translucent (5 minutes); add garlic for 30 seconds. Add chicken, salt, cumin, fennel seeds, oregano and chili powder. Cook stirring often until chicken is cooked through. Stir in flour and then add beans, chard, corn and stock. Simmer until the liquid has reduced by half (about an hour). Add the red pepper flakes and simmer for another ten minutes. Season with s & p.
When serving sprinkle with parmesan and parsley.
Because I freeze most stuff, I don't bother with adding the parmesan and parsley later; frankly, it doesn't need it.