115oz can cannelloni or white bean, rinsed and drained
2handfuls white Swiss chardstems removed, finely chopped
1cupcorn
2cupGF chicken stock
1/2cupcauliflower puréeoptional
1-2tsppestooptional
1/4cupParmesangrated, optional
Instructions
In a Dutch oven sauté onions and garlic in oil until soft. Add chicken and cook until no longer pink. Add seasonings, spices, and flour and stir for 2 more minutes. Add beans, chard, corn, stock and purée if you like. Simmer uncovered on low for 50 minutes or until reduced by about half and chili is thickened. You can add in a cornstarch mixture (1 Tbsp cornstarch + 1 Tbsp cold water) to help thicken it further if you wish.
Season to taste with salt and pepper (and pesto if you like).
Ladle into bowls and garnish with some freshly grated Parmesan.
Notes
If you can't find white Swiss chard, you can use the red variety - the color will not bleed out.