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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