White Bean and Chicken Chili

inspired by a recipe from Giada de Laurentis

2 T. olive oil

1 large onion, chopped

4 garlic cloves, minced

2 lbs. ground chicken

1 tsp. salt

2 T. ground cumin

1 T. fennel seed

1 T. dried oregano

2 tsp. chili powder

3 T. flour

2 (15 oz.) cannelloni beans

1 bunch swiss chard, trimmed and chopped

1-1/2 c. frozen corn

4 c. chicken broth

1/4 tsp. crushed red pepper

salt and pepper

grated parmesan

In a large heavy saucepan or dutch oven heat the oil over medium high heat. Add the onion and saute until translucent. Add the garlic for a few seconds. Add the ground chicken and brown off, stirring often. Add the salt, cumin, fennel seed, oregano, and chili powder. Stir until well mixed. Sprinkle the flour evenly over the meat mixture. Stir and cook for a minute. Add the beans, corn and broth. Bring to a boil. Scrape off the brown bits on the bottom of the pot. Add the swiss chard. Cover and simmer for 45-60 minutes. Serve with fresh grated parmesan on top.