This chili could not be easier, and is actually pretty healthy (well maybe not the giant pile of cheddar cheese, but oh well!). To start with, in a large dutch oven or pot, heat over medium heat 2 tablespoons of olive oil. When the oil is hot, add 1 large onion diced and season with salt and pepper.
Cook until onions are cooked through, but not long enough that they start to turn brown.
After the onions have been sweated, add 2 pounds of ground chicken (or equivalent of ground turkey), 1 tablespoon chili powder, 1 teaspoon cayenne, 1 teaspoon red pepper flakes (spices can be adjusted according to preference), and 1 teaspoon salt.
Turn heat up to medium-high and cook, while stirring frequently, until chicken is cooked through (about 10 minutes) and broken up into smaller pieces. Add 3 minced garlic cloves.
Add 3 tablespoons flour over the top of the chicken mixture and stir for 1 minute.
Once flour has been "cooked" for 1 minute add 2 cups of frozen corn (no need to defrost ahead of time) and 2 cans of white cannelini or white kidney beans (strain and rinse before using).
Next add 1 quart of chicken stock. Stir to combine and when chili begins to boil, reduce heat to low and let simmer for at least an hour.
After an hour, chili should be thicker, add 1 large bunch of Swiss chard (we used red, but rainbow would work fine, really any greens would work). Beforehand, wash and cut chard so that it's just the leaves and no stems.
Continue cooking for another 10-15 minutes or so until chard is wilted down and soup is desired thickness.
Serve with a healthy dose of shredded sharp cheddar cheese (it's healthier if you don't, but what fun is that?!). We had this chili the next day for lunch and I think it was even better the next day.
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