White Bean And Chicken Chili

• 2 tablespoons olive oil
• 1 large onion, chopped
• 4 garlic cloves, minced
• 2 pounds ground chicken (or rotisserie chicken which adds more flavor)
• 1 teaspoon salt, plus more if desired
• 2 tablespoons ground cumin
• 1 tablespoon fennel seeds
• 1 tablespoon dried oregano
• 2 teaspoons chili powder
• 3 tablespoons flour (if use ground chicken and want to thicken broth)
• 2 (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 (frozen chopped spinach, 12 oz. pkg. thawed is easier)
• 1-1/2 cups frozen corn, thawed
• 4 cups low sodium chicken stock
• 1/4 teaspoon crushed red pepper flakes
• Freshly ground black pepper to taste
• 1/2 cup grated Parmesan cheese
• Sour cream and/or parsley for garnish
• Additional hot sauce if desired (any kind will do, but I like the Asian red sauce)

1. In 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 chicken, spice mixture (salt, cumin, fennel seeds, oregano and chili powder). Cook, stirring frequently if using ground chicken, about 8 minutes, add flour if desired. If using rotisserie chicken, add beans, chard/spinach, corn and stock. Bring to simmer for 55-60 minutes (I usually simmer several hours). Add red pepper flakes about 10 minutes before serving.
2. Ladle into bowls, top with dollop of sour cream, Parmesan cheese, parsley and hot sauce if desired.

olive oil, onion, garlic, ground chicken, salt, ground cumin, fennel seeds, oregano, chili powder, flour, other white beans, swiss chard, frozen corn, chicken stock, ubc, freshly ground black pepper, parmesan cheese, sour cream, will

Taken from www.epicurious.com/recipes/member/views/white-bean-and-chicken-chili-51639681 (may not work)