INGREDIENTS
6 servings
bell pepper
30 oz
cannellini beans
2 tsp
chili powder
1 tbsp
fennel seeds
3 tbsp
flour
1/4 cup
fresh flat-leaf parsley
5 1/2 cups
frozen corn
4
garlic cloves
2 lb
ground chicken
2 tbsp
ground cumin
4 cups
low sodium chicken stock
2 tbsp
olive oil
1 large
onion
1 tbsp
oregano
1/2 cup
parmesan cheese
1/4 tsp
red pepper flakes
1 tsp
salt
1 lb
swiss chard