INGREDIENTS
2 lb
ground chicken
2 cans
cannellini beans
1/4 tsp
red pepper flakes
4 cups
low sodium chicken stock
1 1/2 cups
frozen corn
1 bunch
swiss chard
3 tbsp
flour
2 tsp
chili powder
1 tbsp
oregano
1 tbsp
fennel seeds
2 tbsp
ground cumin
1 tsp
salt
4 cloves
garlic
1 large
onion
2 tbsp
extra virgin olive oil
1 serving
black pepper
1 serving
salt
1/2 cup
parmesan cheese
1/4 cup
fresh flat leaf parsley