White Bean and Chicken Chili

INGREDIENTS

• 4 cups low-sodium chicken stock
• 2 (15-ounce cans) cannellini or other white beans, rinsed and drained
• 1/4 cup chopped fresh flat-leaf parsley
• 11/2 cups frozen corn, thawed
• 2 tablespoons olive oil
• 2 pounds ground chicken
• 4 garlic cloves, minced
• 1 bunch (about 1 pound) Swiss chard, stems removed, leaves chopped into 1-inch pieces
• 1/2 cup grated Parmesan cheese
• 1 tablespoon fennel seeds
• 1 large onion, chopped
• 3 tablespoons flour
• 1 tablespoon dried oregano
• 2 teaspoons chili powder
• 1 teaspoon salt, plus more for seasoning
• 1/4 teaspoon crushed red pepper flakes
• 2 tablespoons ground cumin
• Freshly ground black pepper for seasoning