2 tablespoons olive oil
1 large onion, chopped
4 garlic cloves, minced
1 teaspoon salt
2 tablespoons ground cumin
1 tablespoon dried oregano
2 teaspoons chili powder
3 tablespoons flour
2 15-ounce cans cannellini beans, rinsed & drained
1 bunch Swiss chard, stems removed, leaves chopped or torn roughly
2 cups frozen corn, thawed
4 cups vegetable stock
1/4 teaspoon crushed red pepper flakes
1. In a large saucepan, heat oil over medium-high heat. Add the onion cook until translucent, about 5 minutes. Add the garlic and cook for 2 minutes. Add the salt, cumin, oregano, and chili powder.
2. Cook, stirring frequently, about 2 minutes. Stir flour into mixture.
3. Add beans, swiss chard, corn, and vegetable stock.
4. Bring mixture to a boil. Reduce heat and simmer for 55 minutes until the liquid has reduced by about half and the chili has thickened. Add red pepper flakes and simmer for another 10 minutes. Season with salt and pepper to taste.