This chili is a nice change to the traditional chili made with beef. This one has chicken, white cannelini beans, and spinach, stewed together with lots of spices for a wonderful flavor.
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 teaspoon 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 and chopped parsley.
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|Serving Size: 1 Serving (207g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 42 (38%)|
|Amt Per Serving||% DV|
|Total Fat 4.7g||6 %|
|Saturated Fat 1.3g||7 %|
|Monounsaturated Fat 2.4g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 3.7mg||1 %|
|Sodium 131.8mg||5 %|
|Potassium 336.7mg||9 %|
|Total Carbohydrate 12.7g||4 %|
|Dietary Fiber 2.3g||9 %|
|Sugars, other 10.4g|
|Protein 6.9g||10 %|
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Calories per serving: 111
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