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Chicken Chili

2 Tbs olive oil

1 large onion chopped

6 garlic cloves minced

2 lbs ground chicken

1 tsp salt

1 tbs cumin

1 tsp ground fennel seed

1 tbs dried oregano

2 tsp chili powder

3-4 tbs flour

2x 15oz cans cannellini beans

2 bunches of swiss chard or 1 small pkg spinach chopped

3 cups chicken stock

1/4 tsp red pepper flakes

1 cup parmesan cheese


In large heavy bottom saucepan or dutch oven, heat oil over medium high heat. Add onion and cook until translucent, about 5 min. Add garlic and cook for 1 min. Add ground chicken, 1 tsp salt, cumin, red pepper flakes, fennel seed, oregano and chili powder. Cook stirring frequently, until chicken is cooked through...approx 8 min. Stir in 3 tbs of flour (save the remaining tbs in case still too much liquid). Add the beans, chard/spinach and chicken stock. Bring mixture to a simmer for 50-60 min until liquid has reduced by 1/2 and chili is thickened. Add parmesan to mixture just before serving.

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