Ingredients: (yields 6 servings)

• 2 lbs Ground Chicken

• 2 (15 oz cans) of White Cannellini beans, drained

• 1 1/2 cups corn

• 4 cups low sodium chicken stock

• 1 large yellow onion, diced

• 1 bunch Swiss Chard, chopped

• 4 garlic cloves, minced

• 2 Tbsp Extra Virgin Olive Oil

• 4 Tbsp Whole wheat flour

• 2 Tbsp ground cumin

• 1 Tbsp fennel seeds

• 1 Tbsp garlic powder

• 1 Tbsp dried oregano

• 2 tsp chili powder

• 1/4 teaspoon crushed red pepper flakes

• 1 tsp salt

For topping:

• freshly ground black pepper

• grated parmesan cheese

• chopped fresh flat-leaf parsley

• tortilla strips (optional)

Instructions:

1. In a large heavy-bottomed saucepan, heat the olive oil over medium-high heat. Add the onion and cook until translucent.

2. Add the garlic and cook for another 30 seconds.

3. Add the ground chicken, 1 tsp salt, cumin, garlic powder, fennel seeds, oregano, and chili powder.

4. Cook, stirring frequently, until the ground chicken is fully cooked through. About 10 minutes.

5. Stir the flour into the chicken mixture. Add the beans, swiss chard, corn, and chicken stock.

6. Bring the mixture to a simmer, scraping up the brown bits that cling to the bottom of the pan with a wooden spoon.

7. Simmer for about 55-60 minutes, until the liquid has reduced and the chili has thickened. Add the red pepper flakes and simmer for another 10 minutes.

8. Season with salt and pepper.

9. Ladle into bowls and top with parsley, parmesan cheese, and tortilla strips.

10. Store in fridge up to 4 days or freeze.

Nutrition Facts: (one serving)

Calories: 332

Protein: 36g

Carbohydrates: 18g

Fiber: 5g

Fat: 12g