- 2 Tbsp Olive Oil
- 1 ½ Cup Yellow Onion, Chopped
- 1 ½ Cup Poblano Pepper, Chopped
- 4 Cloves Garlic, Minced
- 2 lb Chicken, Ground
- 1 tsp Salt
- 2 Tbsp Rumi Wild Black Cumin, Ground
- 1 Tbsp Fennel Seeds
- 1 Tbsp Dried Oregano
- 2 tsp Rumi Southwest Chili Blend
- 3 Tbsp Flour
- 2 (15-ounce cans) Cannellini Beans, Rinsed and Drained
- 1 ½ Cups Fresh or Frozen Corn Kernels, Charred
- 4 Cups Low Sodium Chicken Broth
- ½ tsp crushed red pepper Flakes
- ¼ cup flat leaf parsley, chopped
- In a large heavy-bottomed saucepan or Dutch oven, heat the oil over medium-high heat. Add the onion and pepper. Cook until translucent, about 5 minutes. Add the garlic and cook for 30 seconds.
- Add the ground chicken, 1 teaspoon salt, cumin, fennel seeds, oregano, and chili powder. Cook, stirring frequently, until the chicken is cooked through, about 8 minutes.
- Stir the flour into the chicken mixture. Add the beans, corn, and chicken stock. Bring the mixture to a simmer, scraping up the brown bits that cling to the bottom of the pan with a wooden spoon. Simmer for 55-60 minutes until the liquid has reduced by about half and the chili has thickened.
- Add the red pepper flakes and simmer for another 10 minutes. Season with salt and pepper, to taste.
- Ladle the chili into serving bowls. Sprinkle with chopped parsley.
