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, oregano, and chili powder. Cook, stirring frequently, until the chicken is cooked through, about 8 minutes.
Add the beans, pureed beans, Swiss chard/Kale, 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 chili garlic past, salt and pepper, to taste.
Ladle the chili into serving bowls. Sprinkle with the Parmesan cheese.
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|Serving Size: 1 recipe (2128g)|
|Recipe Makes: 1|
|Calories from Fat: 230 (45%)|
|Amt Per Serving||% DV|
|Total Fat 25.5g||34 %|
|Saturated Fat 11.7g||59 %|
|Monounsaturated Fat 8.8g|
|Polyunsanturated Fat 3g|
|Cholesterol 41.5mg||13 %|
|Sodium 1243.1mg||43 %|
|Potassium 1676.4mg||44 %|
|Total Carbohydrate 53.5g||16 %|
|Dietary Fiber 7.8g||31 %|
|Sugars, other 45.7g|
|Protein 31.9g||46 %|
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Calories per serving: 516
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