White Chicken Chili

Ingredients:

• 2 tablespoons olive oil
• 1 large onion, chopped
• 4 garlic cloves, minced
• 1 pound ground chicken
• 1 teaspoon Kosher salt, plus more for seasoning
• 1 tablespoon ground cumin
• 1 tablespoon fennel seeds
• 1 tablespoon dried oregano
• 2 teaspoons chili powder
• 2 tablespoons flour
• 1 (15-ounce cans) 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
• 3 cups low-sodium chicken stock
• Freshly ground black pepper for seasoning
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped fresh flat-leaf parsley

Directions:

1. In a large heavy-bottomed pan 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, pinch of black pepper, 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.
3. 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. Season with salt and pepper, to taste.
4. Ladle the chili into serving bowls. Sprinkle with the Parmesan cheese and chopped parsley.